Main dishes

Vegan Alfredo Pasta, with mushrooms. Creamy while light!

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pasta alfredo with mushrooms

Do you as well love the richness and the creaminess of an Alfredo pasta? Well we can now enjoy an Alfredo pasta without feeling guilty. And guess what? Cauliflower is the answer!

This Alfredo is not only veganised but at the same time, so much lighter, and so much healthier than the lovely classic Alfredo. While it will still give you the comforting feeling and the richness of this classic Italian dish.

So what is the secret?

The secret ingredient of this recipe is cauliflower. Yes, cauliflower!! So therefore it is not only a very light sauce, but as well a very nutritious sauce. A vegan Alfredo is one of the many things you can do with cauliflower. It is a super versatile vegetable. Like the super yummy spicy cauliflower steak. Or turn this great vegetable into a ‘rice’ texture; as you can see in my Roasted aubergine with cauliflower recipe.

Ingredients for the Alfredo sauce;

ingredients alfredo sauce
  • cauliflower
  • vegetable stock
  • white wine
  • shallots
  • garlic
  • lemon juice
  • nutritional yeast
  • salt and pepper

The process is pretty easy. You just sauté the shallots and the garlic. Add the cauliflower and liquids. Let it simmer for a few minutes, and blend it all together with the nutritional yeast and lemon juice. You can adjust the sauce to your own taste. I always like to use extra lemon, and well seasoned with freshly grounded black pepper. But you can be more creative and use some extra spices.

You can serve this pasta Alfredo plain as a small side dish, or like I mostly do as a lunch dish with some pan-fried mushrooms on top. If I feel like an Alfredo pasta in the summer months, I might just add some cherry tomatoes and basil for a change 😉

Enjoy a glass of wine with this vegan pasta Alfredo

Not only because of the fact that this dish is very Italian, but as well because Italy has a great range of beautiful fruity light red wines. I mostly would recommend to enjoy a Barbera with this dish. The barbera has a higher acidity than the corvina (picture). The acidity would cut nicely through the creaminess of this dish.

If you can’t get your hands on an acidic, fruity and light Italian red. Try a young Beaujolais. The fruity gamay grape would pair nicely.

I hope you enjoy this lovely, creamy and lush vegan Alfredo pasta. If you use this recipe, please add @haricoco1 to your instagram post, or leave a comment below.

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