Okay friends – this is the ULTIMATE creamy vegan cauliflower Alfredo pasta! It’s flavourful, rich, and incredibly satisfying. I also appreciate how light it sits in the stomach as there isn’t any dairy nor are there loads of nuts in the recipe. I love using a mix of Lotus Foods Original & Black Forbidden Rice Pad Thai Noodles in it – they’re my favourite noodles I’ve tried to date, and think they carry this sauce SO well!
Ingredients for the Sauce
– 3.5 cups chopped cauliflower
– 1 large clove of garlic, minced
– 1 Tbsp. olive oil
– 1 cup unsweetened almond milk ( start with ¾ cup, and then add the additional as you blend for thinning)
– ½ tsp onion powder
– ½ tsp sea salt
– Juice of half a fresh lemon
– ⅓ cup nutritional yeast
– Optional: 2 tsp. White miso paste
Ingredients for the Pasta
– ½ package Lotus Foods Black Forbidden Rice Pad Thai Noodles
– ½ package Lotus Foods Black Original Pad Thai Noodles
– 1 medium white onion, finely chopped
– 1 small head of broccoli (approx. 2 cups chopped)
– 1 cup mushrooms, chopped into slices
– Garnish: watermelon radish, additional nutritional yeast, sesame seeds
Instructions
– Pre-heat oven to 375°F convection
– Chop cauliflower into bite sized florets
– Mince garlic
– Place the chopped cauli and minced garlic onto a cookie tray, generously drizzling with olive oil
– Bake in the oven for 30-40 minutes (until lightly browned and fork tender)
– In the mean time, chop your onion, broccoli, and mushrooms
– Preheat a large cast iron pan or wok with a drizzle of olive oil
– Saute the onions until lightly browned, then add the mushrooms and broccoli to the pan and continue to saute until cooked to your liking (approx. 6-8 minutes)
– In the mean time, cook your noodles by following package directions
– When your cauliflower/ garlic tray is done baking, place in a blender or a food processor along with all other ingredients for the sauce
– Begin to blend, adding additional almond milk as needed (typically 1 to 1 and1/4 cup is needed – depending on how thick you like your sauce)
– When everything is finished cooking, mix the drained & rinsed noodles generously with sauce in a large bowl. Add the veggies and continue to mix until well dispersed throughout (you might have additional sauce leftover depending on how “saucy” you like things)
– Dish into serving bowls. Garnish with radish, additional nutritional yeast, and sesame seeds if desired
– Enjoy!
Sharing a huge thank you to Lotus Foods Canada for sponsoring this blog post! I can’t wait for you all to try thier noodles- they’ve truly changed my diet in the best way possible!
