Creamy pasta primavera

Here is the recipe for the healthier creamy pasta I made.

Sauce:
1 head cauliflower
6-10 cloves garlic or 2-3 tbsp minced
1/2 an onion, I used red but white or yellow would be fine
Salt and pepper to taste
Olive oil
1/4-1/2 cup cashews
4-5 cups chicken broth

Cut the cauliflower into bite sized pieces, cut the onion into bite sized pieces, place cauliflower, onions, and garlic (can be whole or chopped or minced) into a roasting pan or spread out on a cookie sheet. Salt and pepper to taste and drizzle with olive oil. Stir around the pan ( you can also put all the ingredients in a bowl or zip lock bag to mix, just make sure it is evenly coated with salt pepper and oil) roast (bake) at 420 for 25 minutes.  Once done roasting place in a blender or food processor with 4-5 cups chicken broth and blend until smooth.

Meanwhile chop your veggies. I used what I had on hand. I used zucchini, carrots, mushrooms, broccoli and tomato. I also bought fresh basil. Set aside. Cook some noodles, any kind will do we used spaghetti because I had some left over from a previous dinner.

I used bacon in this recipe but I think it is totally optional. You could totally go all veggie or use grilled chicken or some yummy chicken sausage would all be really good. I just happened to have some bacon in the fridge and thought it sounded good. I cut it up in small pieces and cooked it in a deep sauce pan. I poured it out when done and then used the greasy pan to sauté the veggies, except the tomatoes they go in at the very last.  You don't want to over do the veggies so cook until still a bit crunchy but not too much.  Toss your  cooked and drained noodles in with your sautéed veggies, add the cooked bacon back in, pour some of the sauce over add a big handful of shredded parmesan cheese, your diced tomatoes and stir. Add more sauce as desired. Another hint, I only used a small amount of noodles, maybe 3 cups cooked. It should be more heavy on veggies than noodles. You could also use spaghetti squash.

I had a ton of sauce left over that I just put in the freezer. And trust me this is every bit as good as regular Alfredo sauce!! We had no left overs!!