CAULIFLOWER FETTUCCINE ALFREDO

Lighter (& Better That Way) Cauliflower Fettuccini Alfredo from the Fuss-Free Vegan cookbook is a satisfying, veggie-packed vegan dinner that’s done in 30 minutes of less! It’s easy to make gluten-free too.

INGREDIENTS:

FOR THE CAULIFLOWER ALFREDO SAUCE – 1 cauliflower, roughly chopped – 4 cloves garlic, peeled – 1 cup vegetable broth – 1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk. – 2 tsp white miso paste – 1 1/2 tsp salt FOR THE PASTA – 1 lb fettuccini  (gluten-free if preferred) – Parmegan (page 204) – Handful of parsley, chopped – Black pepper – 1 lb fettuccini  (gluten-free if preferred)

INSTRUCTIONS

For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.

1:

Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid.

2:

In the meantime, cook the pasta according to the package directions, then drain.

3:

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