25-Minute Vegan Pasta Alfredo
Ingredients
- 400 g pasta
- 1 small cauliflower
- 500 ml vegetable broth
- 1 onion
- 3 cloves of garlic
- 200 ml 100% plant-based cream
- 200 ml almond milk
- 3 tbsp nutritional yeast
- 250 g mushrooms
- 250 g peas
- Pepper and salt to taste
- Fresh parsley
Preparation
Cook the pasta according to the package instructions.
Cook the cauliflower for about 10 minutes.
Sauté the onion and garlic until translucent.
Blend the cauliflower, onion, garlic, plant-based cream, almond milk, nutritional yeast, and some pepper and salt into a creamy sauce.
Cook the mushrooms.
Add the sauce to the pasta and add the mushrooms and peas.
Mix everything together and divide onto plates.
Garnish with fresh parsley.
Notes
This recipe is ready in 25 minutes and serves 4 people.
The plant-based cream used is gluten-free and vegan.
