Penne with Cauliflower and Mushroom Alfredo sauce. Vegan
Yield Prep Time Cook time 4 servings 20 Minutes 30 Minutes
4 cups cauliflower florets (medium cauliflower)
2-3 brown mushrooms
1/2 tablespoon extra virgin olive oil
1 tablespoon minced garlic (from 2 med/lg cloves)
1/2 cup unsweetened and unflavored almond milk (or non-dairy milk of choice)
1/4 cup nutritional yeast
Half fresh lemon juice
1/2 teaspoon onion powder
3/4 teaspoon fine grain sea salt, or to taste
100% Whole grain Penne Rigate or pasta of choice
Fresh parsley, or green onion for garnish
Add cauliflower florets and steam them. Cook for 3-7 minutes until fork tender. Drain.
Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
slice the mushrooms and saute together with garlic and salt for 2-3 min. Set aside.
Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta and mushroom. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor).
Serve with fresh minced green onion or parsley and black pepper.
If you have remaining sauce you can use it with other vegetables or rice... taste amazing!