Vegan Cauliflower Alfredo Sauce recipe

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Ingredients

¼ cup olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 head cauliflower, stemmed and chopped
1 ½ cups vegetable stock
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary
1 (16 ounce) package whole wheat rotini pasta
½ cup almond milk
salt and ground black pepper to taste

Nutrition Info

574.5 calories
carbohydrate: 97 g
cholesterol: : -
fat: 15.9 g
fiber: 13.7 g
protein: 20.1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 215 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.

  2. Meanwhile, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

  3. Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

Recipe Yield

4 servings

Recipe Note

This is a low-fat, vegan alternative to pasta with Alfredo sauce.

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