Creamy mushroom, cauliflower alfredo

Vegan
Total
25m
Prep
10m
Chill
0m
Cook
15m
A Carbon Rating

Nutrition per serving

  • 502

    Calories

  • 12.9g

    Fiber

  • 27.6g

    Protein

  • 63g

    Carbs

  • 13.6g

    Fats

  • 7.6g

    Sugar

Ingredients

4

Instructions

  1. 1

    Chop the cauliflower and add to a pot of boiling water – cook until softened and drain.

  2. 2

    To a blender add the cooked cauliflower, nutritional yeast, cashew nuts, dijon mustard, lemon juice, salt and almond milk. Blend until smooth.

  3. 3

    Cook the pasta according to instructions, drain and put to the side.

  4. 4

    Heat a wok on medium heat. Once hot add olive oil and onion cook for 3 minutes.

  5. 5

    To the wok add mushroom and crushed garlic cook for 3 minutes.

  6. 6

    Add the cooked pasta to the wok, along with the creamy sauce, mix it all together and cook for 2 minutes.

  7. 7

    Serve in a bowl and top with chopped parsley and more lemon juice if desired.

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