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.

Erin Alderson
Source: EatingWell Magazine, April 2019

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Ingredients

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Directions

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  • Put a large pot of water on to boil.

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  • 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

325 calories; protein 12.3g 25% DV; carbohydrates 46.6g 15% DV; exchange other carbs 3; dietary fiber 6.7g 27% DV; sugars 5.9g; fat 11.4g 18% DV; saturated fat 1.9g 9% DV; cholesterolmg; vitamin a iu 1119.1IU 22% DV; vitamin c 51.5mg 86% DV; folate 68.2mcg 17% DV; calcium 74.2mg 7% DV; iron 3.5mg 19% DV; magnesium 89mg 32% DV; potassium 610.6mg 17% DV; sodium 524.2mg 21% DV.