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Creamy Cauliflower Alfredo Pasta
Total time: 35 minutes
Serves: 4
Ingredients:
- 1 box Explore Cuisine Organic Green Lentil Penne
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 tsp. garlic minced
- 1 shallot thinly sliced
- 1/4 cup Parma Vegan Parmesan
- 1/4 cup cashew cream cheese
Alfredo sauce
- 3 cups chopped cauliflower
- 1 cup Sproud Plant-Based Milk Barista
- 1 cup vegetable broth
- 1/4 cup Bragg Premium Nutritional Yeast Seasoning
- 1 Tbsp. lemon juice
- 1 Tbsp. Bragg Olive Oil
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1/2 tsp. Selina Naturally Celtic Sea Salt
- 1/4 tsp. white and black pepper
Instructions:
-
Cook pasta according to package directions; drain and set aside.
-
In saucepan, boil cauliflower florets in water until soft, about 15 minutes. Drain.
-
In medium saucepan over medium heat, sauté garlic and shallot in coconut oil until fragrant and golden.
-
Meanwhile, in blender, combine cauliflower and remaining Alfredo sauce ingredients. Blend on high until creamy and smooth. Add to saucepan.
-
Stir in cream cheese, vegan parmesan and pasta.
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Serve with sprinkle of parmesan and pepper.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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