In this date-night-worthy vegan fettuccine Alfredo recipe, cooked cauliflower transforms into a rich, luscious sauce when it's blended with softened cashews. A high-speed blender will give you the creamiest results. Opt for whole-wheat fettuccine to add fiber to this vegan pasta recipe. Source: EatingWell Magazine, April 2019

Erin Alderson


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

  • Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

  • Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

  • Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

Nutrition Facts

324 calories; 11.4 g total fat; 1.9 g saturated fat; 524 mg sodium. 611 mg potassium; 46.6 g carbohydrates; 6.7 g fiber; 6 g sugar; 12.3 g protein; 1119 IU vitamin a iu; 51 mg vitamin c; 68 mcg folate; 74 mg calcium; 3 mg iron; 89 mg magnesium;