Creamy Cauliflower Fettuccine Alfredo (DF)
Quick Facts Before Starting:
Prep time: 15 mins
Cook time: 20 mins
Serves 4-6
Food prepping? Do 1.5x or double the recipe to ensure leftovers!
Ingredients:
1 large cauliflower, chopped
6 garlic cloves
1 cup veggie or chicken broth
1 cup full fat coconut milk
1/4 cup Nutritional yeast
Pepper, salt or Herbamare (to taste)
1.5 tsp garlic salt
1 Zucchini, cut into chunks
6-8 cremini mushrooms
1/2 a large white or yellow onion
3 cups spinach
1 tomato, chopped into chunks
Shrimp or 2 chicken breasts (optional)
Noodles of choice (I used brown rice fettuccine noodles)
1/4 cup chopped parsley
Directions:
If adding chicken, bake chicken in oven until all white inside (~30-45 mins, oven-dependent). If adding shrimp, cook shrimp in coconut oil or butter on low in a frying pan.
For the sauce: place broth, coconut milk, cauliflower and garlic cloves in a large pot and bring to a simmer over medium heat. Cook until the cauliflower is soft (~10mins)
Add nutritional yeast, salt, garlic salt and pepper, then with a blender, blend all the ingredients from the pot until smooth and creamy. You may need to do this in batches.
Cook the pasta in water (or you can lightly fry zucchini noodles) and lightly cook the mushrooms, zucchini, onion and tomato in a frying pan.
Once the sauce is smoothly blended, put it back into a pot and add in lightly cooked veggies from the frying pan. Add in spinach and meat. Let simmer for ~10 mins.
Drain noodles and portion into bowls, add desired amount of sauce on top of noodles and top with parsley and freshly ground pepper.
ENJOY!
Tips:
Add cheese or vegan cheese on top for a more enriched cheesy flavour
I suggest ALL organic ingredients, but if you are prioritizing organic ingredients go for organic spinach, tomatoes and broth.
If coconut milk isn’t your thing, you can replace it with another unsweetened non-dairy milk, it may just be a bit thinner but still delicious!