Creamy Cauliflower Alfredo Pasta
Total time: 35 minutes
- 3 cups chopped cauliflower
- 1 cup Sproud Plant-Based Milk Barista
- 1 cup vegetable broth
- 1/4 cup Bragg Premium Nutritional Yeast Seasoning
- 1 Tbsp. lemon juice
- 1 Tbsp. Bragg Olive Oil
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1/2 tsp. Selina Naturally Celtic Sea Salt
- 1/4 tsp. white and black pepper
Cook pasta according to package directions; drain and set aside.
In saucepan, boil cauliflower florets in water until soft, about 15 minutes. Drain.
In medium saucepan over medium heat, sauté garlic and shallot in coconut oil until fragrant and golden.
Meanwhile, in blender, combine cauliflower and remaining Alfredo sauce ingredients. Blend on high until creamy and smooth. Add to saucepan.
Stir in cream cheese, vegan parmesan and pasta.
Serve with sprinkle of parmesan and pepper.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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