Vegan Fettuccine Alfredo
Starting this Monday and new week strong, delicious and Italian Style. For some reason I tend to get very bad stomach cramps when I eat pasta, but for some reason I have been in a great pasta mood lately. Is it all the fantastic videos from the Italians who are singing and playing music from their balconies while in quarantine? Maybe? I don't know? But nonetheless, I am so excited to show you this delicious cauliflower fettuccine Alfredo recipe.
Did I really say cauliflower?
This might shock some, but I'm actually using cauliflower as base to my Alfredo sauce. Cauliflower has a very neutral taste, and at the same time a texture with endless variations. When boiling the cauliflower and then mixing it, you get this very creamy sauce. It's truly fantastic, and that is something we use as the base in this sauce! You don't need to add more ingredients after that, and that makes this fettuccine Alfredo so great!
Say "cheese"!
To get the sauce a little bit more "cheesy" we obviously need to add some cheese to it, or do we? Have you ever tried nutritional yeast? Nutritional Yeast is deactivated yeast and is described as a cheesy, nutty and salty flavor. It's perfect to add to your food if you want to get the food more cheesy without using "actual" vegan cheese. Personally I think it's difficult to find good vegan cheese that actually has a great texture, so in this recipe I have given you the possibility to pick either vegan cheese, nutritional yeast or... both. Nutritional yeast is also an excellent source of vitamins and minerals.
THIS RECIPE IS:
Vegan
Egg Free
Lactose Free
Creamy
A nice “white” variation from the red tomato sauce pastas
Vegan Fettuccine Alfredo
INGREDIENTS:
approx 3 portions of fettucine
approx 400- 450 g cauliflower
2 tbsp olive oil
2 big garlic cloves
1,5 dl plantbased milk or cooking cream
1/2 dl grated vegan cheese and/or 1 tbsp nutritional yeast
at least 1 tsp salt
black pepper
HOW TO MAKE:
Boil your fettuccini according to the instructions on the package.
Cut your cauliflower into small bouquets and boil in a big skillet until soft, for approx 10'.
Rinse of the cauliflower in cold water and then mash them with a stick blender or blender to a creamy pure.
Heat up a skillet with the olive oil. Fry the garlic in the oil until golden.
Add the cauliflower pure, milk or cream, vegan cheese or yeast and salt and pepper, and combine everything together with a big spoon. Let it simmer on low heat for a few minutes. Taste and add more salt or pepper if needed. If the texture is too compact, add a bit more milk.
When the pasta is done, add it to the sauce and combine everything together.
Serve!