Cauliflower Pasta Alfredo
This easy-to-make vegan cauliflower Alfredo pasta is easy on waste, as well and you can even take it in one pot if you cook the sauce in the same pan as the pasta. Use a blender to make the sauce creamy!
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
CauliflowerPasta Alfredo
Cauliflower Pasta Alfredo
This easy-to-make vegan cauliflower Alfredo pasta is easy on waste, as well and you can even take it in one pot if you cook the sauce in the same pan as the pasta. Use a blender to make the sauce creamy!
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
CauliflowerPasta Alfredo
Ingredients
  • 1 16-oz box whole wheat fettuccine or other pasta shape
  • 3 1/2 cups homemade vegetable broth or low-sodium brand
  • 4 cups cauliflower florets mixed medium and small pieces
  • 2 medium potatoes or 1 large peeled and cut into 1” chunks
  • ½ cup raw cashews or or ½ cup unsweetened non-dairy milk
  • 1 tsp mustard powder
  • 3 cloves garlic minced
  • 2 Tbl lemon juice
  • ¼ cup fresh basil chopped
  • sea salt and pepper to taste
  • See Optional Additions below in the notes
Instructions
  1. Bring 6 quarts of water to boil in a large pot. Add pasta and return to boil. Lower heat and cook about 10 minutes, stirring frequently to keep from sticking. Drain and keep warm.
  2. While the pasta is cooking, bring the vegetable broth to a boil in a saucepan and add the cauliflower, potatoes, raw cashews, garlic, and mustard. Lower the heat to simmer, cover and cook until the cauliflower and potatoes are fork tender, about 15-20 minutes. Do not drain.
  3. Once the cauliflower mixture has cooled slightly, transfer the ingredients to the blender. Add the mustard, and lemon juice. Salt and pepper to taste. NOTE: If you’re using non-dairy milk instead of cashews, add it into the blender, as well.
  4. Blend until the sauce becomes very smooth.
  5. Pour over the noodles in your pan and stir to distribute the Alfredo sauce. If you’re addition greens peas or fresh spinach, now is the time to add them and heat through.
  6. Top each serving with chopped basil

This recipe was printed from plantbasedcooking.com