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.
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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).
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While your mushrooms and pasta are cooking, add all sauce ingredients to a high-speed blender and mix until combined, no clumps.
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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!