Vegan Roasted Garlic Fettuccine Alfredo
Preparation
20 Minutes
Cook
15 Minutes
Serves
4
Ingredients For Cauliflower Alfredo Sauce
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2 cups cauliflower florets, chopped into large pieces
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⅓ cup plain, unsweetened almond milk
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2 tablespoons Bragg roasted garlic nutritional yeast
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1 clove garlic, minced
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2 tablespoons lemon juice
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1 tablespoon vegan butter
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¼ teaspoon freshly grated nutmeg
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½ teaspoon salt, plus more to taste
Ingredients For Pasta
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8-12 ounces fettuccine pasta
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2 cups broccoli florets
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Fresh parsley, for garnish
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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.
