Who doesn't love fettuccine alfredo? I love this recipe because it uses a whole head of cauliflower as the base for the alfredo sauce. It is a very tasty way to get your veggies and a great alternative to cream and butter alfredo.
We get a crate from a local farmer's market weekly. I try and center our meals around whatever is in that crate. After having steamed cauliflower week after week, I was excited to find a recipe like this. Cauliflower Alfredo and mashed cauliflower (recipe coming soon!) are my new favorite ways to cook this yummy vegetable. Enjoy!
Inspired by this recipe
(makes 2 large or 3-4 small servings)
- 1 small-ish head of cauliflower, chopped
- 1.5 cups vegetable broth
- 8 ounces whole grain fettuccine pasta
- 1 teaspoon EVOO
- 2 cloves garlic, minced
- 1/2 cup soy milk
- salt and freshly ground pepper
- 3/4 cup frozen peas
- 1/4 cup grated parmesan cheese substitute or parmesan cheese
- 1 tablespoon vegan butter
- 1 tablespoon dried parsley
- lemon zest from 1 small lemon (optional)
Place cauliflower in a pot with vegetable broth and 1 cup of water. Bring to a boil and then reduce to a simmer. Cook until cauliflower is very soft, about 15-20 min. Once cooked, remove from heat and allow to cool slightly. Then place cauliflower, broth, and water mixture in a blender. Puree until very smooth.
While cauliflower is cooking, bring a pot of water to boil and cook pasta according to package directions.
Next, heat oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds. Add cauliflower puree and milk to the skillet. Bring to a simmer and allow to cook for 5 minutes to thicken. Once thickened, season with salt and pepper then add in peas. Cook two additional minutes. Then toss in pasta, parmesan substitute, butter, parsley,and lemon zest if using. Garnish with additional parsley and parmesan substitute. Enjoy!
I don't know about you, but I'm now ready for dessert! Maybe a chocolate chip muffin or two ? :-)