Pasta With Creamy Vegan Alfredo Sauce
Silky and smooth, this Pasta With Creamy Vegan Alfredo Sauce makes a real comforting meal without the need for dairy.
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Ingredients
- 550 g cauliflower floret
- 2 Tbsp olive oil
- 1 small onion
- 4 garlic cloves
- 4 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- 1 tsp dried Italian herbs
- 250 ml dairy-free milk
- salt & pepper
FOR THE PASTA:
- 400 g dry pasta
- fresh parsley - to serve
- nutritional yeast or vegan parmesan - to serve
Instructions
- Heat some water in a large saucepan. When boiling, add cauliflower florets and cook for 10 mins until soft and tender. Drain and set aside to cool.
- While the cauliflower florets are cooking, heat some olive oil in a saucepan. Add finely chopped onion. Fry gently until soft. Add crushed garlic and cook for a few more minutes, taking care not to let the garlic go brown.
- While the cauliflower florets are cooking, you can cook the pasta according to packet instructions.
- When the cauliflower has cooled down, place the florets in a blender with nutritional yeast, lemon juice, dried Italian herbs, dairy-free milk, onion and garlic. Blend to a smooth creamy texture. Season to taste with salt and pepper.
- Mix cooked pasta and cauliflower sauce. Serve straight away, topped with freshly chopped parsley and more nutritional yeast or vegan parmesan if desired.
Nutrition
Serving: 250gCalories: 542kcalCarbohydrates: 91gProtein: 22gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 80mgPotassium: 934mgFiber: 9gSugar: 8gVitamin A: 247IUVitamin C: 77mgCalcium: 151mgIron: 3mg