Hola friends! Hope you’re all doing super well because today is vegan recipe day. That’s right, 100% plant-based, 1000% delicious, get excited for Cauliflower Fettuccini Alfredo.
Fuss Free Vegan
Before we go any further in this recipe, I need to tell you about a vegan cookbook that I had the pleasure to review recently. It’s called : Fuss Free Vegan
Man is that book a delight or what, it’s loaded with recipes like: Overnight Cinnamon Bun French Toast Bake, Pillowy Pancakes, Onion Soup … The list is long, and guess what, it’s all vegan and all super easy to make.
You get the feel of it right? It’s not your typical boring vegan food. This is a book that basically veganized your all-time favorite comfort foods.
Here is a little sample to get you going:
If you want to buy the book from amazon, you will find a link to it at the bottom of the post.
Now to today’s recipe
As you all probably know by now, I am not vegan. I do keep up a mostly plant based diet for the better part of my week however, so I am always interested in learning more and more vegan recipes.
This Cauliflower Fettuccini Alfredo is a total winner for me. I have always loved pasta, and especially a delicious Alfredo sauce to go with it. So when I read in the book that this one is lighter, healthier and just as yummy, I was all over it.
I’m not ashamed to say that I have made this recipe 8 times since I got this book.
No regrets, it was awesome. Will do it again.
It tastes as good as it looks friends.
Now without further delays, here is the recipe:
Cauliflower Fettuccini Alfredo by Sam Turnbull
For the Cauliflower Alfredo Sauce:
- 1 cauliflower roughly chopped
- 4 cloves garlic peeled
- 1 cup vegetable broth
- 1 cup Heavenly Heavy Cream page 206 or full-fat coconut milk
- 2 tsp white miso paste 1 ½ tsp salt
For The Pasta
- 1 lb fettuccini gluten-free, if preferred
- Parmegan page 204
- Handful of parsley chopped
- Black pepper
- For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.
- Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
- Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.
- In the meantime, cook the pasta according to the package directions, then drain.
- Return the pasta to the pan, then pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and freshly cracked black pepper.
For an even lighter version, swap the Heavenly Heavy Cream or coconut milk with your favorite non-dairy milk.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.