Vegan Cauliflower Alfredo Pasta Sauce
Ingredients
- 17.6 oz pasta of your choice (gluten-free, if needed)
- 21.2 oz cauliflower
- 1 1/4 cup vegetable broth 300 ml
- 1 tbsp olive oil
- 1 onion finely diced
- 4 garlic cloves minced
- 1 cup non-dairy milk unsweetened (*see notes)
- 2 tsp salt or to taste
- 3-4 tbsp nutritional yeast flakes
- pepper to taste
- for serving (optional)
- 1-2 tbsp oil
- 17,6 oz mushrooms
- 1-2 tbsp soy sauce or tamari sauce, if gluten-free
- 3 cups spinach leaves
- vegan parmesan
- fresh parsley chopped
Preparation
Cook the pasta to 'al dente' according to the package instructions
Then drain and toss with a little olive oil to prevent them from sticking
While the pasta is boiling, make the sauce
Cook the cauliflower florets in the vegetable broth for about 10-12 minutes, or until tender
In the meantime, heat the olive oil in a pan and sauté the onions until translucent, about 3 minutes
Add the garlic and sauté for another minute
Once the cauliflower is tender, transfer both (cauliflower and broth) to a blender (or leave it in the pot if using an immersion stick blender to puree the sauce)
Add the sautéed onions and garlic, non-dairy milk, salt, nutritional yeast flakes, and pepper and blend until creamy
Add more non-dairy milk as needed to the desired consistency
Taste and adjust seasonings)
Heat the remaining oil in the same pan and fry the mushrooms on high heat for about 3 minutes
Then stir and fry for another 2-3 minutes on medium-high heat
Once tender, pour in the soy sauce and stir until the mushrooms are marinated and nicely brown
Finally, add the spinach to the pan, cover and allow it to wilt for 1-2 minutes
Serve the cooked pasta with the cauliflower sauce, mushrooms and spinach (or other vegetables of your choice)
Garnish with vegan parmesan and fresh parsley if desired
