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In recent years, the culinary world has seen a remarkable shift towards plant-based eating, driven by a growing awareness of health, sustainability, and ethical eating. Among the myriad of creative recipes that have emerged, the Creamy Roasted Cauliflower Alfredo Pasta stands out not only for its rich and indulgent flavor but also for its health-conscious ingredients. This dish is a delightful twist on the classic Alfredo, replacing heavy cream with a creamy cauliflower sauce that is both nutritious and satisfying.

Roasted Cauliflower Alfredo Pasta

Discover the delicious world of plant-based cooking with this Creamy Roasted Cauliflower Alfredo Pasta recipe. This guilt-free twist on classic Alfredo features a rich, velvety cauliflower sauce that’s both nutritious and satisfying. Packed with vitamins and flavor from ingredients like garlic, nutritional yeast, and almond milk, it’s perfect for anyone seeking a wholesome meal. Easy to make and full of comfort, this dish will quickly become a favorite in your kitchen!
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Ingredients
  

1 medium head of cauliflower, broken into florets

2 tablespoons olive oil

Salt and pepper, to taste

12 oz fettuccine pasta (or any pasta of choice)

2 garlic cloves, minced

1 cup vegetable broth

1 cup unsweetened almond milk (or any milk of choice)

1/2 cup nutritional yeast (for cheesy flavor)

1 tablespoon lemon juice

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped (for garnish)

Grated vegan Parmesan (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Roast the Cauliflower: On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out in a single layer and roast in the oven for 25-30 minutes or until golden brown and tender, flipping halfway through.

      Cook the Pasta: While the cauliflower is roasting, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

        Make the Alfredo Sauce: In a large saucepan over medium heat, sauté the minced garlic until fragrant, approximately 1-2 minutes. Add in the roasted cauliflower, vegetable broth, almond milk, nutritional yeast, lemon juice, and nutmeg. Stir well to combine.

          Blend the Sauce: Using an immersion blender, carefully blend the mixture in the saucepan until smooth and creamy. If you don’t have an immersion blender, transfer the mixture to a regular blender and blend until smooth, then return it to the saucepan. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.

            Combine Pasta and Sauce: Add the drained pasta to the sauce in the saucepan, tossing until the pasta is well coated. If necessary, adjust seasoning with additional salt, pepper, or lemon juice.

              Serve: Divide pasta among bowls, garnish with fresh parsley, and sprinkle with grated vegan Parmesan if desired. Enjoy your delicious Roasted Cauliflower Alfredo Pasta!

                Prep Time, Total Time, Servings:

                  15 min | 55 min | 4 servings