Cauliflower Alfredo Pasta
This Vegan Cauliflower Alfredo Pasta with Broccolini is a healthy take on traditional alfredo pasta that tastes creamy and decadent without the extra calories.
Ingredients
FOR THE CAULIFLOWER SAUCE
- 1 head cauliflower cut in florets
- 2 tbsp vegan butter
- 1 shallot diced
- 4 cloves garlic diced
- 1/2 cup non-dairy milk unsweetened
- 1/2 cup broth*
- salt & pepper to taste
- 1 lemon zested & juiced
FOR THE BROCCOLINI
- 1 tbsp vegan butter
- salt & pepper to taste
- 1/2 cup white wine
- 8 oz broccolini hard stems trimmed
FOR THE PASTA
- 8 oz linguine dry
- fresh basil chopped
Instructions
PREPARE THE CAULIFLOWER SAUCE
- Add cauliflower to a large pot and fill with water. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower heat to a simmer. Cook cauliflower until fork tender (approx. 10 minutes). Drain and allow to cool for 5 minutes.
- While the cauliflower is cooking melt the vegan butter in a pan over medium heat. Add the shallot and garlic and sauté until tender (approx. 5 minutes). Remove from the heat and set aside.
- To a blender, add the cooked cauliflower, non-dairy milk, broth, a healthy pinch of salt & pepper and the cooked shallot/garlic mixture. Blend until smooth and set aside.
PREPARE THE PASTA & BROCCOLINI
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.
- Prepare the broccolini by melting the vegan butter in a large pan over medium heat. Add a pinch of salt & pepper and stir to combine. Add the white wine to the pan and allow it to cook down for 2 minutes. Add the broccolini to the pan and cover with a lid for 5 minutes to allow it to steam. Remove the broccolini from the pan and set aside.
- Add the cauliflower sauce to the same pan you steamed the broccolini in. Add the lemon zest and the juice from 1/2 of the lemon and stir to combine. Taste the sauce and add salt & pepper as needed.
- Toss the drained pasta with the sauce and top with fresh basil. If your broccolini has cooled down too much add it back to the pan to reheat. Serve the pasta with more fresh basil and black pepper.
Video
Notes
*I used vegan chicken broth. You can get it at Whole Foods or online, here.
Calories: 387kcal, Carbohydrates: 60g, Protein: 14g, Fat: 9g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 149mg, Potassium: 692mg, Fiber: 7g, Sugar: 8g, Iron: 2mg
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