This is a low-fat, vegan alternative to pasta with Alfredo sauce.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.

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  • Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

  • Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

Cook's Note:

This is a very versatile recipe. You can substitute penne for the rotini. Use rice, almond, or hemp milk. Add peas, red pepper, or broccoli. You can also top with whole wheat breadcrumbs and bake in the over if you like a bit of crunch.

Nutrition Facts

575 calories; protein 20.1g; carbohydrates 97g; fat 15.9g; sodium 215mg. Full Nutrition
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