This luscious cauliflower fettuccine Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.
- 1 cauliflower, roughly chopped
- 4 cloves garlic, peeled
- 1 cup vegetable broth
- 1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
- 2 tsp white miso paste
- 1 ½ tsp salt
- 1 lb fettuccine (gluten-free, if preferred)
- Parmegan (page 204)
- Handful of parsley, chopped
- Black pepper
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For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
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Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful no tot fill the blender too high, so the hot liquid doesn't explode out the top.
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In the meantime, cook the pasta according to the package directions, then drain.
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Return the pasta to the pan, them pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and fresh cracked black pepper.
For an even lighter version, swap the Heavenly Heavy Cream or coconut milk with your favorite non-dairy milk.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.