Vegan Fettuccine Alfredo with Cauliflower Cream

Ingredients

• 12 oz fettuccine
• 1 head cauliflower
• 1 cup nutritional yeast
• 4 cloves garlic
• 1 cup almond milk
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh parsley
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add 12 oz of fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

2. 2

   While the pasta is cooking, chop 1 head of cauliflower into florets. Place the florets in a steamer basket over boiling water and steam for about 10-12 minutes, or until tender.

3. 3

   In a blender, combine the steamed cauliflower, 1 cup of almond milk, 1 cup of nutritional yeast, 4 cloves of garlic (minced), 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Blend until smooth and creamy.

4. 4

   In a large skillet over medium heat, pour the cauliflower sauce and cook for about 3-5 minutes, stirring occasionally until heated through.

5. 5

   Add the cooked fettuccine to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. Cook for an additional 2 minutes, allowing the pasta to absorb some of the sauce.

6. 6

   Serve immediately, garnished with chopped fresh parsley and a sprinkle of red pepper flakes for a touch of heat.