Vegan Protein Pasta Alfredo with a Creamy Cauliflower Sauce

Name: Vegan Protein Pasta Alfredo with a Creamy Cauliflower Sauce
Total time: 15 min
Ingredients: onion; garlic; Coconut oil; cauliflower (450g); Protein Pasta; peas; pasta water; rolled oats; Vegan Protein Neutral; soy cream; fresh parsley; lemon, juiced; ground nutmeg

a quick pasta recipe

15 min

By Anne-Sophie Hoffman
September 24, 2021

Why trust us?

The first days of fall are blowing in. We’re reaching for our jackets in the evening, and switching out our iced tea for mugs of the hot version. But it also means it’s time for those creamy comfort food dishes to make their reappearance. So let’s start the week right with a pasta alfredo that’s vegan, protein-packed, and dripping with a creamy, dairy-free sauce made from fresh cauliflower.

Ingredients

2 Persons

1

onion
3 cloves

garlic
1 tsp

Coconut oil
1

cauliflower (450g)
150 g

Protein Pasta
100 g

peas
3 tbsp

pasta water
30 g

rolled oats
1 tbsp

Vegan Protein Neutral
20 ml

soy cream
15 g

fresh parsley
0.5

lemon, juiced
0.25 tsp

ground nutmeg

Preparation

1

Chop the onions and dice the garlic.
2

Heat the oil in a pan on medium heat.
3

Put the onions into the pan and cook for about 4 minutes, until transparent. Add the garlic and cook for another 30 seconds until it is fragrant. Remove to a small bowl and set aside.
4

Chop the cauliflower into large florets. Put into a pot with boiling water. Cook for 10 minutes.
5

Bring a pot of salted water to a boil. Cook the Protein Pasta for 7 minutes until it’s al dente. Add the peas for the last 2-3 minutes of the cooking time. Reserve the pasta water.
6

Put the cauliflower, onions, garlic, pasta water, oats, Vegan Protein, soy cream, and spices into a high-powered blender. Puree to create a smooth sauce.
7

Chop the parsley finely.
8

Drain the Protein Pasta and peas. Stir together in a small pot.
9

Drip the lemon juice over the pasta.
10

Serve the pasta alfredo with the parsley.
1

Enjoy!