Description
Indulge in a rich and creamy dinner with this Cauliflower Alfredo Pasta, a healthier plant-based twist on the classic Alfredo sauce. Silky smooth cauliflower, blended with garlic and nutritional yeast, creates a luscious sauce that’s dairy-free and full of flavor. Tossed with your favorite pasta and topped with fresh parsley, this dish is perfect for a cozy, guilt-free meal any night of the week.
Ingredients
For the sauce:
- 1 medium head of cauliflower, cut into florets
- 1 tbsp olive oil or vegan butter
- 3 garlic cloves, minced
- 1/4 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- 1 tsp lemon juice
- 1/2 tsp ground nutmeg (optional)
- Salt and pepper to taste
For the pasta:
- 12 oz pasta of choice (spaghetti, fettuccine, or penne)
- 1/4 cup reserved pasta water (optional)
- Fresh parsley, chopped (for garnish)
- Vegan Parmesan or breadcrumbs (optional, for topping)
Instructions
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until tender. Drain and set aside.
- Sauté the garlic: In a large skillet, heat olive oil or vegan butter over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
- Blend the sauce: In a blender, combine the cooked cauliflower, sautéed garlic, plant-based milk, nutritional yeast, lemon juice, and nutmeg. Blend until smooth and creamy. Adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of pasta water or more plant-based milk.
- Cook the pasta: While preparing the sauce, cook the pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
- Combine pasta and sauce: Return the pasta to the pot and pour the cauliflower Alfredo sauce over it. Toss to coat evenly. If needed, use the reserved pasta water to adjust the consistency.
- Serve: Divide the pasta among serving plates. Garnish with fresh parsley and sprinkle with vegan Parmesan or breadcrumbs, if desired.
- Enjoy: Serve hot with a side of garlic bread or a fresh green salad.
