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1 pound cauliflower cooked (small to medium sized head)
250 g mushrooms
3 cloves of garlic
2 tsp vegetable oil (divided)
1 cup vegetable broth or water
1/4 cup hemp seeds shelled (*see notes)
1 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder (optional)
Sea salt to taste
1/4 tsp pepper
Pinch of smoked paprika
Pinch of chili powder (optional)
8 oz pasta of choice (e.g. gluten-free pasta)
Fresh herbs to garnish (e.g. parsley)
Check the video below for easy visual
Cut the cauliflower into florets and cook it in salted water for about 10-15 minutes or until fork tender. Drain the water.
In another pot cook pasta of choice as per the instructions on the package.
While the cauliflower and pasta cooks, slice mushrooms and finely mince the garlic.
Heat 1 tsp of oil in a skillet and add the garlic. Fry over medium heat for about 2-3 minutes or until lightly browned.
Add the garlic, the drained cauliflower, and all other ingredients (except the pasta, the mushrooms, and the fresh herbs) to a high-speed blender and mix on high speed for about 1-2 minutes or until smooth and creamy. Try the sauce and adjust seasonings to taste.
Heat another 1 tsp of oil in a skillet (use the same one which you used for the garlic) and add the mushrooms. Sauté for about 3-5 minutes over medium heat, add a pinch of salt and pepper.
Pour the Alfredo sauce over the cooked pasta, add the mushrooms, garnish with fresh herbs (e.g. parsley) and enjoy! Store leftovers in the fridge.
By @elavegan .
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