A delicious plant-based, dairy-free alfredo made with cauliflower that is every bit as satisfying as the original - and it comes together in 15-minutes!
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound frozen riced cauliflower, thawed
- 2 tablespoons nutritional yeast (or substitute 1/2 cup grated parmesan cheese, regular or vegan, per 2 tablespoons nutritional yeast)
- 1/8 teaspoon nutmeg
- 1 can (13.5 ounces) full-fat coconut milk
- salt and pepper, to taste
- 1 pound pasta, any shape
Heat oil in a large skillet over medium-high heat. Add onions; sauté until nearly tender, about 4 minutes. Add garlic and continue to sauté another minute or so. Add cauliflower, nutritional yeast, and nutmeg; cook until most of the liquid has evaporated and flavors blend, 4 to 5 minutes longer. (Fresh cauliflower will need less cooking time.)
Transfer mixture to a blender; add coconut milk and puree until smooth. Adjust seasonings, including salt and pepper to taste.
Meanwhile, heat a generous 2 quarts of water and 1 tablespoon of salt in a large pot. Add pasta and, using package cooking times as a guide, cook until al dente. Reserving 1 cup of cooking liquid, drain pasta and return to the pot. Add 3 cups of the alfredo sauce and toss, adding cooking liquid as needed until pasta is creamy and well-coated. Serve immediately with parmesan, regular or vegan, if desired.