Cauliflower Vegan Alfredo Pasta with Broccoli and Mushrooms

Ingredients

For the Alfredo Sauce:

1 medium head of cauliflower, chopped
2 cups vegetable broth
2 tablespoons nutritional yeast
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional)

For the Pasta:

12 ounces whole grain or gluten-free pasta (fettuccine or penne)
2 cups broccoli florets
1 cup mushrooms, sliced (button, cremini, or your choice)
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Sauce:
In a large pot, bring the vegetable broth to a boil. Add the chopped cauliflower and garlic. Cook until the cauliflower is tender, about 10-12 minutes.
Drain the cauliflower and garlic, and transfer them to a blender. Add nutritional yeast, olive oil, lemon juice, salt, pepper, and nutmeg. Blend until smooth and creamy. Adjust thickness with a splash of vegetable broth if necessary. Set aside.
Cook the Pasta:
Cook the pasta according to package instructions in salted boiling water. During the last 2-3 minutes of cooking, add the broccoli florets. Drain and reserve some pasta water.
Sauté the Mushrooms:
In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.
Combine:
In the skillet with mushrooms, add the drained pasta and broccoli. Pour in the Alfredo sauce and toss to combine. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is achieved.
Serve:
Plate the pasta and garnish with fresh parsley. Serve warm.

Nutritional Value (Per Serving, serves about 4)

Calories: 350
Protein: 12g
Carbohydrates: 60g
Fat: 8g
Fiber: 8g
Sugar: 5g
Sodium: 600mg

Taste Profile

This Cauliflower Vegan Alfredo Pasta has a creamy texture and a rich, savory flavor that mimics traditional Alfredo sauce. The nutritional yeast adds a cheesy flavor without dairy, while the garlic and lemon juice bring brightness and depth. The sautéed mushrooms provide an earthy note, while the broccoli adds a fresh crunch and vibrant color to the dish.

Cauliflower alfredo pasta

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