Fettuccine with Cauliflower Alfredo Sauce
This Whole Foods Fettuccine with Cauliflower Alfredo sauce recipe is ultra creamy and vegetable based for the ultimate low calorie pasta recipe! This simple vegan recipe only has 10 ingredients and 5 steps (and one of those is just boiling water!). This plant based Fettuccine Alfredo Recipe is: oil-free, vegan, gluten-free, nut-free, refined sugar-free, low-calorie, and whole foods plant based!
Equipment
- 1 Pressure Cooker optional
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
- Begin by roughly chopping your cauliflower and potatoes and placing in your pressure cooker to steam. I went for about 11 minutes on high.
- Next boil your fettuccine and cook according to package instructions.
- Dice onions, mince garlic, slice mushrooms, and chop broccoli. In a sauté pan add your onions and garlic with a little water and sauté. Add the mushrooms followed by the broccoli. Turn on medium/low.
- Once the cauliflower and potatoes have finished steaming, add them along with the other sauce ingredients to a high speed blender and blend until smooth.
- Add strained fettuccine and sauce to vegetable mixture and cook for about 5 minutes, or until the sauce has thickened slightly and the fettuccine is evenly coated. Top with black pepper, serve and enjoy!
Tried this recipe?Let us know how it was!