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Ref: 223
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   400 g  Cauliflower roughly chopped
   300 ml  Water
   250 g  Pasta any type dried
   75 g  Cashew nuts raw unsalted
   2 tbsp  Olive oil
   2 Garlic clove finely grated
   1 Vegetable stock cube or gel pot
   1 tsp  Onion powder or granules
   1/2 tsp  Black pepper
   2 pinch  Nutmeg ground
  Garnish
   sprinkle  Vegan Parmesan cheese or other grated
   sprinkle  Fresh parsley or chives finely chopped

Method

  Step 1
Cook pasta in salted water until its al dente (a little bite).
  Step 2
In the meantime heat the olive oil in a saucepan with a lid over medium heat, add the cauliflower & cashews fry for 4 minutes until lightly browned, add garlic & cook for 1 to 2 minutes until fragrant, add water, veg stock, onion powder, black pepper & nutmeg, bring to a simmer, then cover & cook 6 to 7 minutes on medium high heat until the cauliflower is soft when pierced with a knife.
  Step 3
Blend the sauce, either in a food processor, liquidiser or a stick blender until a smooth sauce forms.
  Step 4
Plate hot paste, then spoon sauce over or mix all together, sprinkle over garnish

Suggestion & Tips

You can use this creamy sauce for other dishes, use different herbs, select half the amount for starters.
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