White Cheddar Cauliflower Alfredo
Total Time
- ¾ cup 170 g Unsalted butter
- ¼ cup 31 g Garlic, minced
- 6 cups 642 g Cauliflower florets, roasted
- ¾ cup 47 g Sun-dried tomatoes, chopped
- 1 pouch (4 lb) 1 pouch (1.81 kg) Verve® Aged White Cheddar and Cauliflower Bisque
- 19 cups 2.3 kg Fettuccine pasta, cooked
- ¼ cup 25 g Parmesan cheese, grated
- 2 ¼ tbsp 8 g Fresh parsley, minced
- Heat an 8-inch pan and add in 1 tablespoon butter. Once melted add 1 teaspoon garlic. Cook for 1 minute.
- Add 107 g (½ cup) roasted cauliflower and 10 g (1 tbsp) sun-dried tomato. Stir and cook for 2 minutes.
- Using a 6 oz. ladle, add Campbell’s® Culinary Reserve Aged White Cheddar & Cauliflower Bisque to pan. Stir and cook for 2 minutes.
- Add 350 g (1½ cups) of cooked fettucine to pan. Toss with sauce to mix well. Cook for 3 minutes tossing often, until sauce thickens slightly and coats the pasta.
CCP: Heat to a minimum internal temperature of 74° (165°F) for 1 minute.
CCP: Hold for hot service at 60° (140°F) or higher until needed.
- To serve, plate pasta and sauce in a shallow bowl. Top with 1 teaspoon of parmesan cheese and 2.5 g (½ tsp) of parsley.
Tips
Nutrition Facts
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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