Vegan cauliflower alfredo with whole-wheat pasta
Indulge in a creamy, guilt-free delight with our Vegan Cauliflower Alfredo recipe, featuring whole-wheat pasta. Sautéed garlic and olive oil blend seamlessly with a luscious cauliflower and almond milk sauce, enhanced by nutritional yeast and a hint of lemon juice. Perfectly seasoned with salt and pepper for a balanced, flavorful meal. Healthy, satisfying, and entirely plant-based!
Cook time 20 min
Prep time 5 min
Ingredients:
1 garlic clove1 tsp olive oil
1 cup cauliflower
3/4 cup almond milk
1 dash salt
1 dash black pepper
1/2 tbsp yeast
1/2 tbsp lemon juice
4 oz whole-wheat pasta
Vegan cauliflower alfredo with whole-wheat pasta is a delicious and healthy alternative to traditional Alfredo pasta. The creamy sauce is made from cauliflower, almond milk, and a hint of nutritional yeast, delivering a rich and satisfying flavor without any dairy. Paired with whole-wheat pasta, this dish is not only nutritious but also incredibly satisfying and easy to prepare.
Instructions:
- Peel and mince the garlic clove.
- Chop the cauliflower into small florets.
- Measure out all other ingredients to have them ready.
- Fill a medium pot with water and bring it to a boil.
- Add the cauliflower florets to the boiling water and cook for about 7-10 minutes, until tender.
- Drain the cauliflower and set aside.
- In a small skillet, heat 1 teaspoon of olive oil over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- In a blender or food processor, combine the cooked cauliflower, sautéed garlic, almond milk, salt, black pepper, nutritional yeast, and lemon juice.
- Blend until smooth and creamy. If the sauce is too thick, you can add a little more almond milk to achieve your desired consistency. Taste and adjust seasoning as necessary.
- While preparing the sauce, bring a large pot of water to a boil.
- Add a pinch of salt to the boiling water, then add the whole-wheat pasta.
- Cook according to the package instructions, usually around 8-10 minutes, until al dente.
- Drain the pasta and return it to the pot.
- Pour the creamy cauliflower Alfredo sauce over the cooked pasta.
- Toss well to coat the pasta evenly with the sauce.
- Divide the vegan cauliflower Alfredo pasta into serving bowls.
- Garnish with additional black pepper or a sprinkle of nutritional yeast if desired.
- Serve immediately and enjoy your delicious and healthy vegan cauliflower Alfredo with whole-wheat pasta!
Tips:
- Ensure the cauliflower is cooked thoroughly until tender. This will make it easier to blend into a smooth, creamy sauce.
- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can sometimes have a bitter or off taste.
- Gradually add the almond milk while blending the sauce to achieve your desired consistency.
- If you prefer a thicker sauce, start with less almond milk and add more as needed.
- For added flavor, consider roasting the garlic clove before blending it into the sauce.
- Incorporate some sautéed mushrooms or spinach into the pasta for added nutrition and texture.
- Serve the pasta immediately after adding the sauce to ensure the best texture and flavor.
This vegan cauliflower alfredo with whole-wheat pasta is a delightful dish that proves you don't need dairy to enjoy a creamy pasta sauce. Whether you're vegan, lactose intolerant, or simply looking to try something new, this recipe is a fantastic addition to your culinary repertoire. Enjoy it as a main course or a side dish and savor the rich, comforting flavors.
Nutrition per serving
2 ServingsCalories 120kcal
Protein 6g
Carbohydrates 22g
Fiber 3.82g
Sugar 1.56g
Fat 4.62g
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