Vegan Fettuccine Alfredo
Hello & Happy Tuesday!
I don’t know what it is about the cold weather, but lately I’ve been gravitating towards pasta concepts. While I typically steer clear of recipes loaded with carbs, I love to take on the challenge of optimizing nutritional value in classic dishes, especially pasta!
Another one of my recent favorite strategies is utizling cauliflower. Although from a distance it appears as just a tasteless vegetable with no color or character,
Up close it’s so diverse in that it can be used for a myriad of dishes making it one of the most versatile vegetables in my opinion
One of the most classic dishes is fettuccini alfredo. Whether you’re a pasta person or just someone who likes good food, its been a go to for centuries in the culinary world. With so much emphasis on healthy alternatives though, I’m sure fetuccini has taken a hit in restaurants and hopefully is seen less in less in homes nationwide.
What’s good to know is that you can seamlessly replicate classic fettuncini alfredo without sacrificing flavor, while simultaneously obtaining nutrients.
What I love about the dish is that its effortless, affordable, can be made in bulk, is cheesy, savory from the shiitake bacon, can be packed with as many veggies as you like, is more filling than the standard version of fehttuchini as cauliflower packs tons of fiber, and the dish as a whole is non vegan approved!
If you’re longing for that classic vegan pasta dish to welcome into your home.. this vegan Cauliflower Fettuccini Alfredo with shiitake bacon and broccoli is it!
Why this recipe rocks:
Perf aesthetic appeal
Great for entertaining
Savory from shiitake bacon
Can be made in bulk
Non vegan approved
Eat Drink Shrink
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1 lb. cooked fettuccine noodles
- 1 head cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon vegan butter
- 1 teaspoon salt
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup almond milk
- 2 tbs nutritional yeast
- Lemon juice (1/2 lemon)
- 1 tsp apple cider vinegar
- Parsley (garnish)
- 1/2 cup Follow Your Heart vegan parmesan cheese
- 2 cups steamed broccoli
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- Chop the cauliflower removing the large stem and bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower fork tender, roughly 10-15 minutes.The longer the cauliflower cooks the smoother the sauce texture will be.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and sauce 2-4 minutes until soft and fragrant, add lemon juice, salt, and black pepper. cook for an additional minute. Transfer the cooked cauliflower to a blender or food processor, add nutritional yeast, salt, black pepper, with roughly 2 cups of the vegetable broth. You may need to do this step in batches based on the size. Once the mixture is moving, stream the olive oil into the blender to create a more smooth texture. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily.
- When puree is very smooth, transfer back to the same skillet. Combine almond milk and apple cider vinegar, and add to the skillet as you cook over low heat. Add the steamed broccoli and pasta and keep warm until ready to serve. Top with additional black pepper, parsley, vegan parm, and shiitake bacon.
Keep the noodles in cold water until ready to serve to prevent sticking