WHITE CHEDDAR CAULIFLOWER ALFREDO
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 658
% Daily Value
Total Fat 26.9g
41%
Saturated Fat 14.9g
75%
Cholesterol 72mg
24%
Sodium 604mg
25%
Total Carbohydrate 81g
27%
Dietary Fiber 6.2g
25%
Protein 22g
44%
Vitamin A 7%
Vitamin C 20%
Calcium 22%
Iron 22%

white cheddar cauliflower alfredo

Rich and creamy white Cheddar alfredo made with Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque and infused with cauliflower and sun-dried tomatoes. 

  • Total time: 30 minutes
  • Servings: 12
Ingredient Weight Measure
unsalted butter 3.500 oz. 0.75 cup
garlic , minced 1.500 oz. 0.25 cup
cauliflower florets , roasted 28.000 oz. 6 cup
sun-dried tomatoes , chopped 3.000 oz. 0.75 cup
Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque , 4 pounds 1 pouch
cooked fettuccine pasta 95.000 oz. 19 cup
Parmesan cheese , grated 1.000 oz. 0.25 cup
fresh parsley , minced 2 tbsp.
For Each Serving:

1.  Heat an 8-inch pan and add in 1 tablespoon butter.  Once melted add 1 teaspoon garlic.  Cook for 1 minute.  

2.   Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato.  Stir and cook for 2 minutes.  

3.  Using a 6 oz. ladle, add Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque​ to pan.  Stir and cook for 2 minutes.  

4.  Add 1-1/2 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 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


5.  To serve, plate pasta and sauce in a shallow bowl.  Top with 1 teaspoon of parmesan cheese and 1/2 teaspoon of parsley.  

Rich and creamy white Cheddar alfredo made with Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque and infused with cauliflower and sun-dried tomatoes. 

  • Total time: 30 minutes
  • Servings: 12
Ingredient Weight Measure
unsalted butter 3.500 oz. 0.75 cup
garlic , minced 1.500 oz. 0.25 cup
cauliflower florets , roasted 28.000 oz. 6 cup
sun-dried tomatoes , chopped 3.000 oz. 0.75 cup
Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque , 4 pounds 1 pouch
cooked fettuccine pasta 95.000 oz. 19 cup
Parmesan cheese , grated 1.000 oz. 0.25 cup
fresh parsley , minced 2 tbsp.
For Each Serving:

1.  Heat an 8-inch pan and add in 1 tablespoon butter.  Once melted add 1 teaspoon garlic.  Cook for 1 minute.  

2.   Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato.  Stir and cook for 2 minutes.  

3.  Using a 6 oz. ladle, add Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque​ to pan.  Stir and cook for 2 minutes.  

4.  Add 1-1/2 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 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


5.  To serve, plate pasta and sauce in a shallow bowl.  Top with 1 teaspoon of parmesan cheese and 1/2 teaspoon of parsley.  

Made with:

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