Cauliflower Alfredo

pasta

Cauliflower Alfredo
 
Alfredo sauce reinvented! We've added parmesan and topped ours with mushrooms, shallots and sun dried tomatos for extra flavor.
Ingredients
  • 2 Tbl Vegan Butter, such as Earth Balance (for sauteeing & finishing the sauce)
  • 1 Tbl Olive or Vegetable Oil
  • 1 Shallot
  • 12 Whole Button Mushrooms
  • 1 Tbl Sun Dried Tomatos
  • Vegetable Penne or Fettucini
  • 1 Medium Cauliflower, cut apart into florets
  • 3 C Vegetable Broth
  • ½ tsp Salt
  • ¼ tsp Pepper
  • ¼ C Almond Milk
  • ¼ C Vegan Grated Parmesan Cheese
  • Parsley
Instructions
  1. Cut apart the cauliflower into florets and boil in a large sauce pot until very tender.
  2. Meanwhile, in a saute pan, with 1 Tbl of the butter and 1 Tbl of olive oil, saute the shallots and the mushrooms. Add the sun dried tomatos and keep warm over low heat.
  3. Using a spider or slotted spoon, transfer the cauliflower to a blender (do not discard vegetable stock!)
  4. To the blender, add the milk, salt, pepper, grated parmesan and 1 to 1-1/2 Cup of the vegetable stock. You'll need more or less depending on the size of the cauliflower. Reserve the remainder to thin out if necessary. Blend until smooth. Transfer to a pan to keep hot while pasta is cooking. Add parsley.
  5. Serve the sauce over pasta and top with the mushroom mix. Add more cheese and garnish with parsley, if desired.
 

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