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Dinner for 4

Cauliflower Alfredo

Fettuccine is coated in a creamy cauliflower, potato, mushroom, and herb sauce blended with seeds and seasonings.

$1.54per serving $
40 minstart to table
4servings

ItalianVegetarianVeganDairy-freeBudgetFamilyDinners

Ingredients

  • 1 tsp olive oil
  • 3/4 cup chopped onions
  • 7 cloves garlic
  • 8 oz sliced mushrooms
  • 1 tbsp or more dry white wine
  • 1 tbsp vegan worcestershire sauce
  • 1/4 tsp thyme
  • 1/4 tsp red pepper flakes (optional)
  • 9 oz fettuccine
  • 1 cup cauliflower florets
  • 1 small potato
  • 2 tbsp hemp seeds or pumpkin seeds for even creamier
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp lemon juice
  • 3/4 tsp salt
  • 1 tsp dried basil or a handful of fresh
  • 1 tbsp nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1 cup water
  • generous dash of black pepper

Steps

  1. Boil the cauliflower and peeled potato in salted water until very tender, about 15 minutes, then drain.
  2. Cook the fettuccine in a large pot of salted water until tender, about 10 minutes, then drain.
  3. Heat the olive oil in a large skillet over medium heat and cook the onions, garlic, and mushrooms for 7 minutes.
  4. Stir in the white wine, vegan Worcestershire sauce, thyme, and red pepper flakes, then cook for 2 minutes.
  5. Blend the cauliflower, potato, seeds, onion powder, garlic powder, lemon juice, salt, basil, nutritional yeast, water, and black pepper until smooth.
  6. Pour the sauce into the skillet, stir in the fettuccine, and warm for 3 minutes.

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