• Payton Pinsky

Cauliflower Alfredo Sauce | Vegan Pasta Dishes



This creamy and healthy alfredo style sauce makes the perfect spring pasta dish! The sauce can be made to pair with any veggies you'd prefer, but this recipe will feature peas and asparagus. All you need is one large pot, one medium skillet pan, a blender, and about 45 minutes! Let's get cooking!


Ingredients: 4 Cups Chopped Cauliflower

1 Package Fettucine Noodles

6 Stalks Asparagus

1 Cup Frozen Peas

1-2 Cups Vegetable Broth

1 Cup Unsweetened Almond/Non-Dairy Milk

Nutritional Yeast

Olive Oil

Lots of Minced Garlic

Garlic Salt

Pepper

Onion Powder

Basil

Italian Seasoning

  1. Bring a large pot of water to a boil. Add in chopped cauliflower and cook until tender, about 8 minutes.

  2. In your skillet, add olive oil and 2-3 Tbs minced garlic. Sauté over medium-high heat until garlic starts to slightly brown.

  3. Add your cauliflower, oil and garlic mix, 1 Cup of vegetable broth, non-dairy milk, nutritional yeast and seasonings to a blender. Blend until smooth and set aside. Use the remaining cup of vegetable broth in small increments if sauce needs to be more creamy.

  4. In the same large pot, bring water to a boil and cook noodles until al dente.

  5. In the pan, add a dash of olive oil, asparagus, frozen peas, and more garlic. Sautee until asparagus is tender.

  6. Once noodles are cooked, drain the water and add your sauce into the pot. Keep heat on medium-low and stir in your noodles and veggies. Enjoy!!

Optional toppings: Vegan parmesan, dash of oregano and red pepper flakes



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