Vegan Cauliflower Fettuccine Alfredo with Kale
Put a large pot of water on to boil.Advertisement
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.
3 fat, 2 starch, 1 fat