Struggling to eat your veggies? One of the perfect ways to sneak them is in sauce for your pasta, especially in this vegan 💛Alfredo Cauliflower Pasta🍝🧡 Creamy and rich, isn’t that fabulous?🥳
I’ve also got advice for you to make it even more flavorful and oil-free if you wish 😉 I like to use dry garlic and onion, heat them in a dry pan until fragrant (be careful not to burn them 🙈) and add them to a sauce with some black salt, pepper, provence herb mix and some cashew or blanched almond butter 🥰 A tiny bit of vinegar and sweetener would also help to enhance the flavor 🤫
for more Vegan, Gluten-Free food recipes and inspiration✨❤️
5-6 cups cauliflower florets
6 large cloves garlic, minced
2 tablespoons olive oil
1/2 cup plant-based milk, or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
1 pound fettucine, or other gf pasta of choice
1. Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the boiling water.
2. Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes.
3. Use a slotted spoon to transfer the cooked cauliflower to ablender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 2-3 minutes. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
4. Serve with cooked fettuccine"
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