Creamy Fettuccine Alfredo - plant based with an extra punch of veggies in the delicious, creamy sauce! #vegan #plantbased #dairyfree #healthy #recipe
Fettucinialfredobannertenon

Creamy Fettuccine Alfredo

Mains

Vegan Fettuccine Alfredo! 

All the creamy taste and texture you love without any of the dairy!

The secret ingredient? Cauliflower. 

That's right! Can it get any healthier? A creamy sauce made of veggies...#love

In all honestly it doesn't taste like cauliflower - it tastes delicious!

As with all Picky Diet recipes - this one is super simple and quick to make. You can use any pasta you like but I invite you to try a protein rich one like lentil or chickpea - I used black bean as you can see in the picture. Learn more about healthy pasta options here: New Healthy Pasta Alternatives

Are you ready to go outside the box and switch up your Alfredo sauce for the sake of your health? Give it a try...I think you will love it!

Enjoy...

Ingredients

serves 4

  • 1 medium cauliflower, roughly chopped
  • 2 cloves of garlic, whole
  • 1/2 cup nutritional yeast
  • 1 Tbsp lemon juice
  • 1/2 cup hummus
  • 1 Tbsp olive oil
  • 1/4 cup unsweetened and unflavoured almond milk (or plant based milk of your choice)
  • fresh ground salt and pepper
  • fettuccine of choice (I used one package of black bean, although you could also use lentil or spiralled zucchini or sweet potato)

Tips & Nutrition

This sauce (which actually does not taste like cauliflower)  is delicious on any pasta - I am currently loving lentil (full of plant based iron and protein) and chickpea. 

You could also serve it over spiralled zucchini or sweet potato or even simply over roasted veggies and quinoa. 

The cauliflower give you an extra serving of vegetables, the nutritional yeast is full of B vitamins and the garlic is great for an immune boost and natural detox. 

You can add more garlic if you like or use a roasted garlic flavoured hummus for a stronger flavour. 

Method

Place cauliflower florets and garlic cloves in a large pot and cover with water. Bring to a boil and cook for another 5 minutes until fork tender. Drain.

Fill that pot with fresh water and bring to a boil for the pasta. Add your desired amount of pasta and cook according to package directions. Drain and set empty pot aside. 

In a high speed blender or food processor add the cooked cauliflower, garlic,  nutritional yeast, lemon juice, hummus, olive oil, almond milk and salt and pepper and blend really well, until creamy. 

Combine your drained pasta and desired amount of 'Alfredo' sauce in the large pot you used to boil the pasta, stir together and heat on low until warmed through. Taste and season more with fresh ground salt and pepper if necessary. 

Serve with fresh chopped parsley and a roasted veg of your choice - I love it with Crispy Roasted Broccoli.

Keeps well in the fridge for up to 2 days. 

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