Vegan Fettuccine Alfredo with Cauliflower

fettuccine alfredo on nice plate

This is a rich yet light vegan fettuccine Alfredo made with a cauliflower base sauce for extra creaminess and nutrition.
 
The sauce also has a wonderful cheese flavor that comes from the nutritional yeast. Immerse fettuccine noodles with the cheesy sauce; throw in some steamed shiitakes, top with sprigs of parsley and some vegan Parmesan. Serve with a side of vinaigrette salad, fresh garlic bread and you have yourself a fabulous meal.

Nonetheless, if you are so inclined. You can always use real Parmesan or Romano, whole milk and skip the nutritional yeast.

 

Note: There are links within this post that we can earn a commission on. This is how we keep our site free for you! So we really appreciate you purchasing through our links.

Vegan Fettuccine Alfredo with Cauliflower
Serves 4
Rich, Creamy & Cheesy
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 ½ cups cauliflower florets
  2. ½ TBLS extra-virgin olive oil
  3. 1 clove garlic, minced
  4. ½ cup unsweetened almond milk, or other preferred milk
  5. ¼ cup nutritional yeast
  6. 1 TBLS fresh lemon juice
  7. ¼ - ½ onions, chopped fine
  8. ½ teaspoon garlic powder
  9. ½ cup mushrooms (optional)
  10. Dash sea salt, to taste
  11. Fresh ground black pepper, to taste
  12. Fettuccine pasta
  13. Fresh parsley, for garnish
Instructions
  1. In a large pot, add cauliflower and cover with filtered water. Bring to a low boil. Once boiling, cook 3-7 minutes or until tender. Drain.
  2. Heat a large pot of water for pasta
  3. Heat and oil a large skillet to medium-low. Add garlic, mushrooms and onion, sauté for 4-5 minutes or until softened and fragrant, but not browned
  4. In a blender or food processor, add cauliflower, milk, nutritional yeast, lemon juice, salt and pepper to taste. Blend until super creamy and smooth. Stir in mushroom mixture. Set aside
  5. In pot of boiling water, add fettuccine pasta. Cook al dente or until the desired firmness. Drain
  6. In the large pot, add the cauliflower sauce and cooked pasta, stir until well combined
  7. Serve with sprigs of parsley for garnish
Notes
  1. For even a creamier sauce, add a TBLS or more of vegan butter to the sauce. You can also add steamed broccoli for some color.
  2. If you are using real cheese, heat the sauce and then add.
Living Green newsflash http://living-green-newsflash.com/

fettuccine pasta

 

Perfect Meal

 

Picture credit

Spinach fettuccine pasta: jypsygen via photopin cc
Fettuccine Alfredo on nice plate: smiteme via photopin cc
Fettuccine Alfredo in white bowl: mealmakeovermoms via photopin cc
Fettuccine Alfredo with broccoli in glass bowl: axmai via photopin cc

 

Mary

As a healer and culinary entrepreneur, we are proud to offer generations of scrumptious & healthy recipes.

You may also like...

3 Responses

  1. Mary says:

    Fabulous recipe!!! It is so smooth. I also added broccoli. it was so delicious!

  2. I am sooooooo making this! (not Vegan though, sorry )

    • Mary says:

      Cool! That is okay!!!!! I am a vegetarian (not vegan). I love my cheese and cream sauces. It must be the French in me.. Do tell how it turns out! The recipe was/is focused on vegans, I would love to hear about your substitutes! Thank you my friend! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *