I love pasta and one of my favorite dishes was fettuccini Alfredo before I became vegan. This recipe is the closest I have found to regular fettuccini Alfredo. This recipe is from the Fuss- Free Vegan Cookbook which happens to be my favorite cookbook. I’m always looking for a quick nutritious recipe and this cookbook fits the bill.
Lighter (& Better That Way) Cauliflower Fettuccini Alfredo
For the Cauliflower Alfredo Sauce:
1 head cauliflower, roughly chopped
4 cloves garlic, peeled
1 cup vegetable broth
1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
2 tsp white miso paste
1 1/2 tsp salt
For the pasta:
1 lb fettuccini (gluten-free, if preferred)
Parmesan (page 204)
Handful of parsley, chopped
For the cauliflower alfredo sauce, place the cauliflower, garlic gloves, vegetable broth, and Heavenly Heavy Cream (I used coconut milk) in a large frying pan or sauce pan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork. Add the white miso and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this is batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.
In the meantime, cook the pasta according to the package directions, then drain. Return the pasta to the pan, then pour the cauliflower Alfredo sauce over the top. Toss to heat through. To serve garnish with a sprinkle of parmesan and parsley, and freshly cracked black pepper.
I hope you try this recipe. It is really easy to make and delicious!
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