I’M BACK!! tbh nobody probably noticed I was gone but I spent the last week away from home and I missed being in the kitchen so much that today I literally spent 3 hours in it. I made a my go-to salad, this pasta, chicken, cookies and pickled some cabbage! Basically I went on a cooking binge guys. There was laughter, there were tears and it was the rollercoaster of a lifetime.
This Alfredo pasta has a fun twist and it’s the magic ingredient of recent times- cauliflower! Its easily made vegan too. It’s so simple, and it’s such a great way to pack in some veggies and eat a creamy pasta that won’t make you feel like a slug right after. I’m a picky eater- ask anyone I know, and I think this tastes fantastic. I topped mine with a basic grilled chicken but you can feel free to replace it with mushrooms, a side dish or nothing at all! It really does not matter to me!!!
For the sauce:
1 head of cauliflower, washed and roughly chopped
3 cloves garlic
1/4 cup chopped onion
1/2 cup nutritional yeast*** OR handful mozzarella
1 cup milk of choice
Squeeze of lemon juice
1 tsp salt and pepper
Dash or rosemary, basil, oregano, mushroom umami seasoning, mustard and any other spice you might want to add. Load it up!
Served with fresh parsley and chili flakes
Add all ingredients to a pot and boil until cauliflower is tender. Then transfer to a blender and blend until creamy. Toss in your pasta of choice and
bam 💥 a literal 15 minute dinner!
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