Sometimes you want a creamy bowl of pasta but you’re trying to eat healthy. No problem! This CREAMY ORANGE CAULIFLOWER PASTA ALFREDO is decadent creamy, yet completely healthy.
Here’s a quick, low-carb and deliciously creamy pasta sauce.
Most vegan creamy sauces call for cashews, which I don’t always have on hand. This one is made with cauliflower and just a few other ingredients.
I’m using orange cauliflower (also known as ‘cheddar cauliflower’) primarily for its vibrant color. Though the taste is pretty much the same as regular white cauliflower, orange cauliflower has about 25% more Vitamin A on account of its higher beta-carotene content. So, win!
But, if you can’t get your hands on orange cauliflower, any type will do. The only difference will be in the color of the sauce. But, taste-wise, it will work.
This is a great sauce to mix in with any type of pasta, and then top it off with some vegan parmesan cheese and dried herbs... yum!
Serve it with some savory tofu or tempeh to add a bit of protein to your dish.
I don’t know about you, but I’m already hungry.
Let’s get cooking!
CREAMY ORANGE CAULIFLOWER PASTA ALFREDO
WHAT YOU'LL NEED:
2 Tbsp olive oil, divided
2 cloves garlic, minced
1 shallot, thinly sliced
1/2 Cup unsweetened plant milk
1 Cup vegetable broth
2 Cups orange cauliflower florets*
2 heaping Tbsp nutritional yeast
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Vegan parmesan (optional)
HOW TO MAKE IT:
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add garlic and shallot. Cook until brown and fragrant.
Stir in milk and vegetable broth. Increase heat to bring to a low boil.
Add cauliflower florets, lower heat back to medium, cover and cook for 10 minutes or until cauliflower florets are soft.
In a blender, add the ingredients from the saucepan, nutritional yeast, lemon juice, another tablespoon of olive oil, salt and pepper. Blend on high until creamy and smooth, about five minutes. Add vegan parmesan, salt and/or pepper to taste.
Toss with your favorite pasta and serve.