Vegan alfredo lovers rejoice! Or maybe you’re just trying to cut back on your dairy intake. Whatever the case may be, you can enjoy one of the most popular pasta dishes, alfredo, guilt-free thanks to our friend Registered dietitian Nicole Osinga. Using cashews, plant-based milk and nutritional yeast to create a creamy texture, plus roasted red peppers for a colourful flavour kick, you may not even notice that this isn’t the original recipe.
Ingredients 4 Number of Servings
8 oz (226g) Barilla Rotini
2 cups cauliflower
1/2 cup raw cashews
4 garlic cloves (chopped)
1 tbsp extra virgin olive oil
1 large red bell pepper
1/4 cup nutritional yeast
1 cup canned coconut milk
- Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, add the Barilla Rotini. Cook the Barilla Rotini according to package directions until al dente. Cook the cauliflower and cashews for about 10-15 minutes, until they are both soft.
Meanwhile, add the olive oil to a pan over medium heat. Add the chopped garlic and sauté, until golden brown, about 5 minutes. Remove from heat.
- Prepare a baking sheet with parchment paper. Steam the bell pepper in microwave or veggie steamer for a few minutes until soft then put under the broiler for 20 minutes until it's slightly charred (flipping halfway through).
- When the cauliflower and cashews are soft, add them into a high speed blender with 1 cup of canned coconut milk. Add in the nutritional yeast, garlic, and roasted pepper. Blend sauce on high until completely smooth.
- Toss Barilla pasta with sauce and enjoy!