Vegan Roasted Garlic Fettuccine Alfredo


20 Minutes


15 Minutes




Ingredients For Cauliflower Alfredo Sauce

  • 2 cups cauliflower florets, chopped into large pieces

  • ⅓ cup plain, unsweetened almond milk

  • 2 tablespoons Bragg roasted garlic nutritional yeast

  • 1 clove garlic, minced

  • 2 tablespoons lemon juice

  • 1 tablespoon vegan butter

  • ¼ teaspoon freshly grated nutmeg

  • ½ teaspoon salt, plus more to taste

Ingredients For Pasta

  • 8-12 ounces fettuccine pasta

  • 2 cups broccoli florets

  • Fresh parsley, for garnish

  • Black pepper, to taste

In this recipe:

  • Steam or boil cauliflower until fork tender, about 5-7 minutes. Transfer to a food processor or high speed blender.
  • Add almond milk, Bragg roasted garlic nutritional yeast, garlic, lemon juice, vegan butter, nutmeg and salt. Blend until completely smooth. Set aside.
  • Cook pasta in a pot of salted, boiling water according to package instructions. Drain and set aside, reserving some of the starchy pasta water for thinning the sauce if needed.
  • While the pasta is cooking, steam the broccoli florets until fork tender, about 5 minutes.
  • Return the drained pasta to the pot over low heat and add the broccoli and cauliflower Alfredo sauce. Toss gently to combine, adding the reserved starchy pasta water ¼ cup at a time to thin the sauce as needed. Heat until warmed through, about 2 minutes. Transfer to plates and garnish with parsley and black pepper.

Keep reading