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Vegan Cauliflower Fettuccine Alfredo with Kale

  • 30 m
  • 45 m
Erin Alderson
“In this date-night-worthy vegan fettucine 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 fettucine to add fiber to the vegan pasta recipe.”


    • ½ cup fresh whole-wheat breadcrumbs, toasted
    • 1 tablespoon chopped fresh parsley
    • ½ teaspoon grated lemon zest
    • 4 cups cauliflower florets (1 small head)
    • 1 cup raw cashews
    • 8 ounces whole-wheat fettuccine
    • 4 cups lightly packed thinly sliced kale
    • 3 tablespoons lemon juice
    • 2 tablespoons white miso
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • ¾ teaspoon salt
    • 1 cup water


  • 1 Put a large pot of water on to boil.
  • 2 Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
  • 3 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.
  • 4 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.
  • 5 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.
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