12 oz. pasta (penne or fettuccine work well)
2 Tbsp. trans-fat free soft tub margarine
2 garlic cloves, minced
2 Tbsp. whole wheat flour
1 c. fat free milk
1 c. grated reduced fat white cheddar or part skim mozzarella cheese
1/2 c. cauliflower puree (just cook as usual and puree in a processor or blender)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. sweet paprika
1 sprigs fresh basil for garnish (optional)
Cook pasta according to package directions. Reserve 1/2 c. of the cooking water before draining. Drain and set aside.
Heat margarine in a large skillet with deep sides over medium heat. When the margarine foams, add garlic. Cook for 1-2 minutes or until garlic is fragrant but not brown.
Add flour and cook for 4-5 minutes, whisking flour into margarine until smooth paste forms.
Whisk in 1/4 c. of the milk at a time until the milk is absorbed and creamy sauce starts to form. Once all the milk in incorporated, bring the sauce to a slow boil, whisking for 1 additional minute. Stir in cheese, cauliflower puree and Parmesan, mixing until smooth, about 1-2 minutes. Add salt, pepper, paprika and pasta. Toss to coat. Add a little of the reserved pasta water if the mixture is too thick. Top with basil sprigs and serve immediately.
Recipe Source: Jessica Seinfeld author of Deceptively Delicious