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Close-up view of a bowl of creamy vegan cauliflower Alfredo fettuccine topped with broccoli florets, mushrooms, peas, and cracked black pepper. The bean-based fettuccine is coated in a rich, dairy-free cauliflower Alfredo sauce, creating a comforting and nutritious plant-based pasta dish. A second bowl of pasta and a white kitchen towel appear softly blurred in the background, highlighting this healthy vegan dinner recipe.

Fettuccine with Cauliflower Alfredo Sauce

Katie
Creamy Cauliflower Alfredo is a plant-based pasta dish made with wholesome vegetables and simple, nourishing ingredients and comes with a silky sauce made from steamed cauliflower and raw cashews. It's rich, creamy, and completely dairy-free for a healthy comfort food that the entire family will love—Vegan, dairy-free, refined-sugar-free, gluten-free, made only with whole plant-based ingredients, and perfect for anyone craving a delicious pasta recipe that's better for you.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 6 people

Equipment

Ingredients
  

For the fettuccine:

  • 1 box bean based fettuccine
  • 2 crowns broccoli
  • 2 cloves garlic
  • 1 cup button mushrooms
  • 1 onion
  • 1 cup peas

For the Alfredo:

  • 1 cauliflower
  • ⅓ cup nutritional yeast
  • 1 teaspoon miso paste
  • ½ cup unsweetened plant based milk
  • ½ cup soaked cashews or ¼ cup raw cashew butter
  • 2 golden potatoes
  • 1 tablespoon garlic powder
  • black pepper

Instructions
 

  • Add the cauliflower and potatoes to a pressure cooker or steamer with 1 cup of water. Cover or cook on high pressure for 10 minutes, then carefully release the pressure and drain.
  • While the vegetables are cooking, prepare the fettuccine according to the package instructions. Drain and set aside.
  • Heat a large skillet over medium heat. Add the onion and garlic with a splash of water and sauté for 3–4 minutes, until softened.
  • Add the mushrooms and cook for another 3–4 minutes. Stir in the broccoli and peas, then continue cooking until the broccoli is tender-crisp, about 5 minutes.
  • Transfer the cooked cauliflower and potatoes to a high-speed blender. Add the nutritional yeast, miso paste, plant-based milk, soaked cashews (or cashew butter), garlic powder, and black pepper. Blend until completely smooth and creamy.
  • Pour the Alfredo sauce into the skillet with the vegetables and stir to combine.
  • Add the cooked fettuccine and toss until evenly coated. Cook for 3–5 minutes, allowing the sauce to thicken slightly and cling to the pasta.
  • Season with additional black pepper to taste. Serve warm and enjoy.
Keyword cauliflower alfredo sauce, low calorie, Oil-free pasta, vegan vegetable pasta
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