Makes 5 servings.
1 package of gluten free/vegan fettuccine pasta
1 medium cauliflower, steamed
1 cup of choice of dairy/soy free milk
2 tsp onion powder
2 cups of frozen peas
20 oz mushrooms
2 cloves of garlic, crushed
3 tablespoons of vegetable broth (can use water)
Handful of chopped chives
½ cup chopped parsley
½ tsp of oil. Avocado or coconut oil is preferred
Salt & pepper to taste
Optional: Vegan parmesan cheese
Boil the pasta in salted water according to the package instructions. Add the oil to ensure the pasta doesn’t stick together.
Clean and segment the head of cauliflower into florets and steam for approx 10 minutes or until fork tender.
Slice the mushrooms and lightly saute with the garlic in the broth for around 5 minutes. Season with salt and pepper to taste.
Once the cauliflower is soft, place in a blender and mix with the milk and onion powder until a thick and smooth sauce is achieved.
When draining the pasta, reserve a little pasta water in the pan and quickly heat up the peas before combining the pasta, mushrooms, peas and cauliflower alfredo sauce. Add the chives and parsley, mix and season with salt and pepper to taste.
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