Description
Enjoy a creamy Vegan Cauliflower Alfredo Pasta that’s both rich and satisfying. This plant-based dish features tender cauliflower blended with garlic and nutritional yeast, creating a delicious sauce that pairs perfectly with your favorite pasta for a comforting meal.
Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 4 cups vegetable broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon smoked paprika (optional)
- 1 pound pasta of your choice (fettuccine or penne works great)
- Fresh parsley, chopped (for garnish)
- Vegan parmesan cheese (optional, for serving)
Instructions
- In a large pot, bring the vegetable broth to a boil. Add the chopped cauliflower florets and reduce the heat to medium. Simmer for about 10-12 minutes, or until tender.
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Drain the cooked cauliflower and add it to a high-speed blender with the sautéed onion and garlic. Add almond milk, nutritional yeast, lemon juice, salt, black pepper, nutmeg, and smoked paprika (if using). Blend until smooth and creamy, adjusting seasoning as needed.
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente (usually 8-10 minutes).
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta in a colander without rinsing.
- Return the drained pasta to the pot. Pour the cauliflower Alfredo sauce over the pasta and stir gently to combine. Add reserved pasta water gradually if the sauce is too thick.
- Place the pot over low heat and stir for a few minutes to warm everything through.
- Use tongs to twirl the pasta onto plates or into bowls.
- Sprinkle with freshly chopped parsley and vegan parmesan cheese if desired.
- Serve immediately while hot, paired with a side salad or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so add a splash of almond milk or reserved pasta water when reheating.
- Reheat in a skillet over medium heat, adding a little almond milk to loosen the sauce.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes