This is a vegan take on an alfredo pasta! It still has the rich creamy cheesy texture of a typical alfredo with the nice delicate taste, but half the calories and loaded with plant-based nutrients. This thick creamy sauce can be added to any pasta of your choice although I made this with zucchini pasta to further increase your vegetable intake while making it a light meal. ENJOY!
- 1 small or ½ a large cauliflower
- 1 tbsp extra virgin olive oil (to sauté)
- 3 garlic cloves
- 1 red onion
- 1 leek
- ½ cup/125 ml coconut milk
- ½ cup/125 ml vegetable broth or stock (MSG free)
- ¼ cup/30 g nutritional yeast
- 1 tbsp lemon juice
- sea salt and white pepper, to taste
- 2-3 large zucchinis
- fresh parsley, basil or spinach leaves for garnish
- Chop cauliflower and add to a pot and cover with water. Bring to a slow boil then cook until slightly tender and drain.
- Feed the zucchini through a vegetable spiralizer, mandolin to form zucchini curls or ribbons or slice thinly with a vegetable peeler into thin strips.
- Saute garlic, leeks and red onion with olive oil over a low to moderate heat until translucent.
- In a food processor or high powered blender, process the cooked cauliflower, coconut milk, stock, yeast, lemon juice, salt and pepper. Blend until smooth.
- Add the sauce to the onion mixture in the pan and turn on a low heat to heat the sauce.
- Add the zucchini pasta to the sauce mixture and toss through and heat.
- Serve with chopped parsley, basil or spinach leaves
Optional: You can serve with roasted vegetables of your choice, stir through spinach leaves or fry mushrooms with the onion mixture.
- Cauliflower – sweet potato, pumpkin
- Coconut milk – any nut milk, hemp or quinoa milk
- Zucchinis – carrot
- Parsley – basil
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
- Nutrition per serving:
- Saturated Fat0g
- Protein 9g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.