Creamy Fettuccine Miso Alfredo

Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can’t be rich, delicious, and utterly indulging isobviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient…cauliflower! Okay, maybe it’s not so super secret as it’s all the rage right now I guess. I’ve tried a few different cauliflower alfredos but I didn’t really enjoy them. Until now!

This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever. 

Creamy Fettuccine Miso Alfredo 

Serves 6

• Pasta:

• 16 oz. dry fettuccine pasta

• Cauliflower:

• 2 cups cauliflower (250 grams raw), florets only

• Sauce:

• 1/4 cup of pasta water

• 2 garlic cloves

• 1 Tbsp. miso paste

• 1 Tbsp. apple cider vinegar

• 1/2 Tbsp. agave nectar

• 1/4 cup nutritional yeast, large flake

• 1/4 cup raw cashews

• 1 tsp. kosher salt

• 1/4 tsp. paprika

• 1/8 tsp. ground black pepper

• grating of fresh nutmeg

• Garnish:

• 1/2 cup cilantro, chopped for garnish

Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta. 

Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.

While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender. 

Meanwhile add all the sauce ingredients to a blender, but wait to blend. 

When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.

Add the sauce to the cooked pasta and top with chopped cilantro. 

Listening to:

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