Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 0 out of 4
9 Ingredients
Number of servings
4
- 1/2 cauliflower, cut into small florets
- 1 cup almond milk
- 1/3 cup nutritional yeast flakes
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 200grams button mushrooms, thinly sliced
- 375grams vegan linguine
- 1/4 cup continental parsley leaves, finely chopped (to serve)
Nutrition per serving
2090kJ / 500Cal
2090 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
24.0grams
Fat
8.0grams
Carbs
78.5grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cheesy-like goodness - without the cheese. This vegan alfredo cauliflower recipe makes for a quick, easy and deliciously creamy lunch or dinner.
Method
Step 1 of 5
Cook cauliflower in a large saucepan of boiling water for 12 minutes or until very tender. Drain.
Step 2 of 5
Place cauliflower in a food processor. With motor operating, add milk and yeast flakes, and blitz until smooth. Season with pepper.
Step 3 of 5
Heat oil in a large, deep frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and mushrooms, then cook, stirring, for 5 minutes or until tender.
Step 4 of 5
Meanwhile, cook pasta according to packet instructions. Drain, reserving 1/2 cup cooking water.
Step 5 of 5
Add cauliflower sauce, pasta and reserved cooking water to frying pan, then cook, tossing, for 2 minutes or until heated through and combined. Serve pasta topped with parsley and seasoned with pepper.
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