This creamy, decadent vegan cauliflower alfredo pasta with sautéed mushrooms and spinach is a yummy, healthy version of a traditional alfredo sauce and prepared in under 30 minutes! Made with steamed cauliflower, hemp seeds, oat milk, nutritional yeast, vegan parmesan and spices, this alfredo will definitely fool you into thinking it’s bad for you!
We’ve all heard that alfredo is a heart attack on a plate, and we surely don’t want that! Therefore, I wanted to make a healthy, but still delicious version that packs in the veggies AND creaminess. I added mushrooms and spinach for some nutrition, but you could switch out the mushrooms for vegan chicken if you’d like.
Also, this dish is made with gluten-free, organic chickpea fusilli, but feel free to use any other gluten-free or regular pasta. My favorite is from Thrive Market (not sponsored)! Their brand of chickpea fusilli is packed with 14g of protein per serving and doesn’t have that grainy aftertaste. If you want to try it, you can save 25% off your first order at Thrive Market, by clicking my link here: http://thrv.me/CrueltyFreeCrystal . I also purchased my hulled hemp seeds and grated vegan parmesan needed for this recipe at Thrive Market. Their vegan parmesan is DIVINE – you must try it!
If you make this recipe, please tag me on Instagram @crueltyfreecrystal, I’d love to see your creations!
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/ or follow me on IG @crueltyfreecrystal.
What Ingredients You Need To Make Vegan Cauliflower Alfredo Pasta
- Steamed cauliflower (I used a bag of frozen cauliflower and microwaved and drained it to make this recipe easy + quick)
- Hulled hemp seeds
- Creamy oat milk
- Nutritional yeast
- Vegan parmesan (I used Thrive Market’s)
- Agave syrup
- Onion powder
- Minced garlic
- Smoked paprika
- Chili powder
- Gluten-free or regular pasta (I used fusilli shape)
- Baby bella mushrooms
- Fresh baby spinach
- Salt and pepper, to taste
The vegan parm I used is below:
How to Make Vegan Cauliflower Alfredo Pasta
- In a pot, boil the pasta of your choosing according to package instructions.
- While the pasta is cooking, in a separate nonstick pan add in your baby bella mushrooms with .5 tsp of onion powder and a little salt and pepper. Cook for about 10 minutes or until soft. Then, add in your baby spinach and cook until wilted (about 2-3 minutes).
- While your mushrooms and pasta are cooking, add all sauce ingredients to a high-speed blender and mix until combined, no clumps. Again, I used a bag of frozen cauliflower and microwaved and drained it to make this recipe easy + quick.
- Once pasta is done cooking, drain and add back to the pot along with the cooked mushrooms and spinach. Add in the sauce and stir until combined. Sprinkle in salt and pepper to taste.
- Serve with a sprinkle of grated vegan parmesan and enjoy!
A Few Other Recipes to Try
Vegan Cauliflower Alfredo Pasta
This creamy, decadent vegan cauliflower alfredo pasta with sautéed mushrooms and spinach is a yummy, healthy version of a traditional alfredo sauce and prepared in under 30 minutes!
Ingredients
Sauce Ingredients
- 10 oz steamed cauliflower (I used a frozen bag)
- 1/4 cup hemp seeds hulled
- 1 cup creamy oat milk
- 2 tbsp nutritional yeast
- 2 tbsp grated vegan parmesan (I used Thrive Market's)
- 1 tbsp agave syrup
- 1.5 tsp onion powder divided
- 1 tsp minced garlic
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
Pasta Ingredients
- 8 oz gluten-free or regular pasta I used fusilli shape
- 8 oz baby bella mushrooms
- 2 cups fresh baby spinach
- salt and pepper to taste
Instructions
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In a pot, boil the pasta of your choosing according to package instructions.
-
While the pasta is cooking, in a separate nonstick pan add in your baby bella mushrooms with .5 tsp of onion powder and a little salt and pepper. Cook for about 10 minutes or until soft. Then, add in your baby spinach and cook until wilted (about 2-3 minutes).
-
While your mushrooms and pasta are cooking, add all sauce ingredients to a high-speed blender and mix until combined, no clumps.
-
Once pasta is done cooking, drain and add back to the pot along with the cooked mushrooms and spinach. Add in the sauce and stir until combined. Sprinkle in salt and pepper to taste.
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Serve with a sprinkle of grated vegan parmesan and enjoy!
Did you make this recipe?
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