Vegan Fettuccini Alfredo Serves 4
Adapted from http://www.jessainscough.com/2014/04/foodie-friday-angela-liddon/
Ingredients
4 c cauliflower
2 c spinach
1 c baby portabella mushrooms, sliced
½ c peas
½ tbsp extra virgin olive oil
1 tbsp minced garlic
½ cup unsweetened and un-flavored almond milk (or non-dairy milk of choice)
¼ cup nutritional yeast
1 tbsp fresh lemon juice
½ tsp onion powder
¼ – ½ tsp garlic powder
¾ tsp fine grain sea salt, or to taste
¼ – ½ tsp pepper, to taste
Fettuccine pasta of choice
Fresh basil, for garnish
Directions
- Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
- Meanwhile, add the oil into a skillet and sauté the minced garlic and mushrooms over low heat for 4-5 minutes until softened and fragrant, but not browned. Remove from heat and add the spinach. Stir a few times until the leaves begin to wilt.
- In a high speed blender, add the cooked and drained cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper.
Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce, so don’t be afraid to let it run for a minute or so. Set aside. - Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
- In a separate smaller covered pot, steam the peas in a small amount of water for 5-10 minutes, until soft.
- Add peas, mushroom-spinach mixture and cauliflower sauce into the pot and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor).
- Serve with fresh minced basil and black pepper.