Creamy mushroom, cauliflower alfredo
Nutrition per serving
- 515
Calories
- 13.3g
Fiber
- 28g
Protein
- 63g
Carbs
- 14.7g
Fats
- 7.6g
Sugar
Ingredients
4
Instructions
- 1
Chop the cauliflower and add to a pot of boiling water – cook until softened and drain.
- 2
To a blender add the cooked cauliflower, nutritional yeast, cashew nuts, dijon mustard, lemon juice, salt and almond milk. Blend until smooth.
- 3
Cook the pasta according to instructions, drain and put to the side.
- 4
Heat a wok on medium heat. Once hot add olive oil and onion cook for 3 minutes.
- 5
To the wok add mushroom and crushed garlic cook for 3 minutes.
- 6
Add the cooked pasta to the wok, along with the creamy sauce, mix it all together and cook for 2 minutes.
- 7
Serve in a bowl and top with chopped parsley and more lemon juice if desired.