Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 medium cauliflower head chopped into florets
- 2 cups vegetable broth
- 1 cup unsweetened oat milk or soy milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Fresh parsley or basil for garnish optional
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Sauté Aromatics:
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.
Add Cauliflower:
- Add the cauliflower florets to the pan and sauté for another 5 minutes.
Simmer:
- Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.
Blend the Sauce:
- Transfer the cauliflower mixture to a blender. Add the oat milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Combine:
- Return the sauce to the saucepan over low heat. Add the cooked fettuccine and toss to coat evenly.
Serve:
- Divide among plates, garnish with fresh parsley or basil if desired, and enjoy!
Notes
This recipe offers a rich and creamy Alfredo sauce without the use of nuts, making it suitable for those with nut allergies. The combination of cauliflower and nutritional yeast provides a velvety texture and cheesy flavor. Enjoy your meal!
