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Fettuccine Alfredo display

Cauliflower Fettuccine Alfredo

A delicious way to get your veggies in. You won't feel like you're eating cauliflower!
5 from 2 votes
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Course dinner
Cuisine American
Servings 6
Calories 483 kcal

Equipment

  • 1 pan large
  • 1 blender
  • 1 pot medium

Ingredients
  

  • 1 tbsp olive oil or other neutral oil
  • 1 onion chopped
  • 250 g cremini mushrooms sliced
  • 2 cups spinach
  • 1 head broccoli medium sized and cut into small florets
  • 1 tsp garlic fresh
  • 1/2 cup soy milk or any plant based milk
  • 1 head cauliflower medium
  • 1/2 cup vegetable broth
  • 1 vegetable stock cube
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp dried parsley
  • 2 tbsp vegan butter
  • 1 cup vegan cheese I used Daiya Mozzarella
  • 1 package Pasta fettuccine, cooked to al dente

Instructions
 

Pasta instructions

  • Cook your pasta according to package instructions plus one minute*
  • When completed, drain your pasta** and rinse it under cool water to half the cooking.

Mushroom and Broccoli Instructions

  • Heat a pan on medium heat with oil. Fry the garlic a bit until it gives a fragrance.
  • Add in the chopped onions and mushrooms. Saute until softened and lightly browned
  • Mix in the broccoli florets and let it all cook together for 5 minutes.

Cauliflower instructions

  • In a separate pot, boil the chopped cauliflower with the vegetable broth, vegetable stock cube, garlic powder, onion powder, and salt until it's soft
  • While that is boiling, add in the rest of the sauce ingredients and let it simmer on low.
  • Discard the broth **and allow the cauliflower to drain as much as possible.
  • Run the cooked cauliflower through a blender or immersion hand blender for a nice creamy base and mix it into the sauce. Mix in the fresh spinach.

Assembly

  • Toss in the cooked fettuccine, top with parsley, and enjoy!

Notes

  • Pasta - usually al dente is what the package says. I would cook the pasta for an additional minute as the pasta should be soft and not have any bite to it being al dente. But it's your preference. 
  • ** keep either the pasta water or the cauliflower water to add more thinness to the sauce

Nutrition

Calories: 483kcalCarbohydrates: 78gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 884mgPotassium: 1105mgFiber: 9gSugar: 8gVitamin A: 1867IUVitamin C: 143mgCalcium: 150mgIron: 3mg