Healthier Pasta Alfredo
A lightened-up version of classic pasta alfredo, made with whole wheat pasta and a creamy sauce using cauliflower and nutritional yeast.
Equipment
- 1 Large pot For cooking pasta
- 1 Blender For the sauce
- 1 Large skillet For combining pasta and sauce
Ingredients
Pasta
- 1 pound whole wheat pasta penne or fettuccine
Alfredo Sauce
- 1 head cauliflower about 4 cups
- 1 cup vegetable broth low sodium
- 0.5 cup nutritional yeast for cheesy flavor
- 2 cloves garlic fresh
- 0.25 cup olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Garnish (optional)
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, steam or boil the chopped cauliflower until very tender, about 15-20 minutes.
- In a blender, combine the cooked cauliflower, vegetable broth, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Add more vegetable broth if needed to reach desired consistency.
- In a large skillet, combine the cooked pasta and the alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Heat through. Serve immediately, garnished with fresh parsley, if desired.
Notes
For a richer flavor, add a tablespoon of vegan butter to the sauce while blending. You can also add other vegetables like steamed broccoli or spinach to the pasta.