It’s cold and all I want is food that is bad for me. Especially pasta. Unfortunately, this is the antithesis of my wedding diet, so I’m constantly searching for healthier options that will still leave me full and satisfied.
I was thrilled when I found this rockstar recipe that looked just like the dish I typically avoid. Alfredo? Blech, unhealthy cream. Noodles? Blech, bad carbs!
By now, you all know that I have an obsession with my spiralizer. I am always amazed by the number of noodles one sweet potato makes and how full and awesome I feel after my meals. I was all over this recipe, which leverages an easy cauliflower sauce as an alternative to alfredo. It had the same consistency and better taste.
The only change I would make about this is the chicken meatballs. I made them for my fiancé’s sake, but they were bland and didn’t do anything for me. When I re-make this, I’ll roast large cauliflower florets as a crunchy topping instead! If you’re a meat lover, feel free to keep chicken meatballs in.
Paleo Cauliflower Alfredo with Sweet Potato Noodles with Chicken Meatballs
For the meatballs:
- 1 pound lean ground chicken
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 tablespoon freshly chopped parsley
- salt and pepper, to taste
For the alfredo:
- Half the florets from medium cauliflower
- 1 teaspoon extra virgin olive oil
- 1 medium garlic clove, minced
- 1 tablespoon minced shallots
- 1 cup chicken broth
- ¾ tablespoons nutritional yeast
- ¼ teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- salt and pepper
For the pasta:
- 1 tablespoon extra virgin olive oil
- 3 large sweet potatoes, peeled, Blade D, noodles trimmed
- salt and pepper to taste
- 2 tablespoons minced parsley, to garnish
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into golf ball sized meatballs, about 8.
- Place on the baking sheet and bake for 15-18 minutes or until juices run clear and meat is cooked through.
- Meanwhile, make the sauce: Place the cauliflower florets in a large pot and cover with salted water. Bring to a boil over high heat, then lower the heat to medium and cook for five to seven minutes or until easily pierced with a fork. Remove the cauliflower with a slotted spoon.
- Heat the one teaspoon of olive oil in a medium nonstick skillet over medium heat.
- When the oil is shimmering, add one garlic clove and cook for 30 seconds or until fragrant.
- Add the shallots and cook for two to three minutes or until translucent.
- Transfer to a high-speed blender or large food processor, and add the cauliflower, the broth, nutritional yeast, mustard and lemon juice. Generously season with salt and pepper and blend the sauce until creamy, about one minute. Set aside.
- Prepare the pasta: place a large skillet over medium heat and add in the olive oil. Season with salt and pepper and cook for 7 minutes or until cooked to your preference.
- While pasta cooks, place a small pot over heat and pour in the cauliflower alfredo. Cook until heated and then let simmer until sweet potato noodles are ready.
- When pasta and meatballs are done, transfer the sweet potato noodles to a serving bowl, top with meatballs and pour over the cauliflower alfredo. Garnish with parsley.