This Vegan Cauliflower Linguine Alfredo is the best way, creamy alternative to traditional Alfredo sauce, packed with the goodness of cauliflower, olive oil, and nutrient-rich simple ingredients. It's light, flavorful, and perfect for a healthy twist on comfort food. The cauliflower florets pairs well with the sauce, while a hint of nutritional yeast provides the cheesy flavor we all love in Alfredo. This dish is sure to become your favorite pasta perfect for vegans and non-vegans friends!
To add a burst of flavor and texture, the dish is topped with spiced cauliflower and juicy tomatoes. The cauliflower is seasoned with a blend of aromatic spices, giving it a delightful kick. The tomatoes provide a refreshing and tangy element that complements the creamy Alfredo sauce.
Explore other pasta recipe on this site, and pairs well with this amazing sidedish recipe.
Ingredients
- Cauliflower is a versatile vegetable that adds a creamy texture when blended (optional), making it perfect for vegan sauces like Alfredo. It's packed with nutrients like vitamin C, fiber, and antioxidants. Nutrients are always a good thing
- Onions bring a savory depth to the dish. When sautéed, they add sweetness and complexity to the cauliflower Alfredo sauce, enhancing the overall flavor.
- Olive oil is a healthy fat that adds richness and smoothness to the sauce. It’s also used to sauté the vegetables, contributing to their tender texture and caramelized taste.
- Seasonings such as salt, pepper, and garlic powder elevate the flavor of the sauce, balancing the creaminess of the cauliflower and adding a subtle kick to the dish.
- Cherry or grape tomatoes add a burst of sweetness and acidity to the creamy sauce, providing contrast and balancing the rich flavors. They also give a pop of color to the dish.
- Linguini is a long, flat pasta that pairs beautifully with creamy sauces. Its wide surface area allows it to hold more of the cauliflower Alfredo sauce, making each bite flavorful.
- Flour is used to create a roux, thickening the sauce and giving it a smooth, velvety consistency. It helps bind the cauliflower and oat milk into a rich Alfredo sauce.
- Vegan butter adds a creamy, buttery flavor to the sauce, enhancing the richness without the use of dairy. It’s essential for creating a silky texture in vegan Alfredo.
- Oatmilk is a creamy, non-dairy alternative to milk. Its mild flavor blends seamlessly with the cauliflower
See recipe card for quantities.
Instructions
Cook noodles according to package directions
Sauté onions in medium heat and then add cauliflower and tomatoes. Season to taste. I used roasted garlic and rosemary spice blend.
Make roux by mixing vegan butter and flour
Gradually add plant based milk, whisking consistently adjusting consistency by adding pasta water with sea salt
Assemble by pouring sauce on cooked pasta. Top with the cooked cauliflower. And grate some vegan Parmesan cheese. I also drizzled some smoked olive oil.
Hint: run pasta noodles in cold water to separate them and prevent them from being soggy. Infused oils shine in this creamy pasta. Truffle oil, rosemary oil, as for this one I used Holy Smokes Olive Oil.
For an extra burst of flavor, stir in a bit of nutritional yeast after blending to enhance the cheesy flavor, and don't forget a squeeze of lemon juice to balance the richness of the sauce!
Substitutions
- Pasta: Instead of linguini noodles, you can use any other type of pasta that you prefer, such as fettuccine, penne, or spaghetti. You can also opt for gluten-free pasta if you have dietary restrictions.
- Sauce: If you don't have access to vegan Alfredo sauce, you can make a homemade version using cashews, nutritional yeast, garlic, and plant-based milk. Alternatively, you can use a different vegan sauce like marinara or pesto.
- Protein: If you want to add some protein to the dish, you can substitute the spiced cauliflower with tofu, tempeh, or chickpeas. These options will provide a hearty and nutritious element to the meal.
- Vegetables: If you're not a fan of cauliflower or tomatoes, you can replace them with other vegetables of your choice. Some great options include broccoli, zucchini, mushrooms, or bell peppers. Feel free to experiment and use whatever vegetables you enjoy.
- Non-Dairy Milk: Substitute oat milk with soy milk, almond milk, or coconut milk for a slightly different flavor.
- Flour: For a gluten-free option, use a gluten-free flour or cornstarch to thicken the sauce.
- Vegan Butter: Swap vegan butter with additional olive oil or coconut oil for a dairy-free alternative.
Remember, these substitutions are just suggestions, and you can customize the dish to your liking. The goal is to create a flavorful and satisfying vegan pasta dish that suits your preferences and dietary needs.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Add greens: For an extra nutritional boost, consider adding some leafy greens like spinach or kale to the dish. Simply sauté them with the spiced cauliflower and tomatoes before tossing them with the linguini and Alfredo sauce.
- Roasted vegetables: Instead of sautéing the cauliflower and tomatoes, try roasting them in the oven for a caramelized and slightly charred flavor. This will add depth to the dish and enhance the overall taste. Roasted cauliflower with a bit of lemon zest and black pepper leads completes a great recipe.
- Creamy cashew sauce: If you prefer a different type of creamy sauce, you can make a cashew-based sauce by blending soaked raw cashews with plant-based milk, nutritional yeast, garlic, and seasonings. This will give the dish a rich and velvety texture.
- Spicy kick: If you enjoy spicy food, you can amp up the heat by adding some red pepper flakes or chili powder to the spiced cauliflower. This will give the dish a fiery kick and add an extra layer of flavor.
- Fresh herbs: To brighten up the flavors, garnish the dish with fresh herbs like basil, parsley, or cilantro. The herbs will add a pop of freshness and elevate the overall presentation.
- Add Greens: Stir in sautéed spinach or kale or fresh parsley for extra nutrients and color.
- Protein Boost: Add roasted chickpeas, tofu, or seitan for extra protein.
- Gluten-Free: Use gluten-free pasta like rice noodles or zucchini noodles for a lighter option.
See this Tomato mushroom pasta if you have a lot of produce.
Storage
If you have leftovers of the vegan linguini Alfredo with spiced cauliflower and tomatoes, here are some storage tips:
Refrigeration: Transfer the leftovers to an airtight container and store them in the refrigerator. The pasta dish can typically be refrigerated for up to 3-4 days. Make sure to let it cool down to room temperature before placing it in the fridge.
Freezing: If you want to store the dish for a longer period, you can freeze it. However, keep in mind that the texture of the pasta may slightly change upon thawing. Place the leftovers in a freezer-safe container or freezer bags, ensuring they are tightly sealed to prevent freezer burn. The dish can be frozen for up to 2-3 months.
Thawing and reheating: When you're ready to enjoy the leftovers, thaw them in the refrigerator overnight. To reheat, you can either use the stovetop or microwave. If using the stovetop, add a splash of plant-based milk or water to the pasta to prevent it from drying out. Heat it gently over medium-low heat, stirring occasionally until heated through. If using the microwave, cover the dish with a microwave-safe lid or microwave-safe wrap and heat in short intervals, stirring in between, until thoroughly heated.
Remember to use your judgment when consuming leftovers and discard them if they show any signs of spoilage or an off smell. Enjoy your vegan linguini Alfredo whenever you're ready for a quick and delicious meal!
Top tip
Certainly! Here are some pro chef tips to elevate your vegan linguini Alfredo with spiced cauliflower and tomatoes:
- Cook the pasta al dente: To achieve the perfect texture, cook the linguini noodles until they are al dente, which means they are cooked but still have a slight bite to them. This will prevent the pasta from becoming mushy when combined with the sauce.
- Season the cauliflower well: When spicing the cauliflower, make sure to generously season it with a blend of spices that complements the dish. Consider using a mix of garlic powder, paprika, cumin, and a pinch of cayenne pepper for a flavorful kick.
- Roast the cauliflower and tomatoes separately: For optimal flavor and texture, roast the cauliflower and tomatoes separately. This allows each ingredient to develop its own unique taste and prevents them from becoming too mushy when combined.
- Use high-quality plant-based milk: When making the Alfredo sauce, opt for a high-quality plant-based milk, such as almond milk or cashew milk. This will contribute to a creamier and richer sauce.
- Add nutritional yeast for a cheesy flavor: Nutritional yeast is a popular ingredient in vegan cooking as it provides a cheesy and umami flavor. Add a tablespoon or two to the Alfredo sauce to enhance its taste and give it a more authentic Alfredo-like flavor.
- Garnish with fresh herbs and a squeeze of lemon: Just before serving, sprinkle some fresh herbs like parsley or basil over the dish. This adds a pop of freshness and brightens up the flavors. Additionally, a squeeze of lemon juice can help balance the richness of the Alfredo sauce.
- Don't overcook the sauce: Be mindful not to overcook the Alfredo sauce as it can become too thick and lose its creamy consistency. Heat it gently and stir constantly until it reaches the desired temperature.
By following these pro chef tips, you'll be able to create a vegan linguini Alfredo with spiced cauliflower and tomatoes that is not only delicious but also showcases your culinary skills. Enjoy!
FAQ
A: Absolutely! While the recipe suggests linguini noodles, you can use any type of pasta you prefer or have on hand. Fettuccine, penne, or spaghetti would all work well.
A: Yes, you can make the Alfredo sauce ahead of time and store it in the refrigerator for up to 3-4 days. When ready to use, gently reheat it on the stovetop, adding a splash of plant-based milk to thin it out if needed.
A: Yes, you can make this dish gluten-free by using gluten-free pasta. There are many options available, such as rice pasta, quinoa pasta, or chickpea pasta, that can be used as a substitute for traditional wheat-based pasta.
A: Absolutely! Feel free to customize the dish by adding other vegetables of your choice. Broccoli, zucchini, mushrooms, or bell peppers would all be great additions. Just make sure to adjust the cooking time accordingly to ensure all the vegetables are cooked to your desired level of tenderness.
A: Yes, you can add some heat to the dish by incorporating spices like red pepper flakes or chili powder. Adjust the amount to your preferred level of spiciness. You can also serve the dish with a side of hot sauce or chili oil for those who enjoy an extra kick.
A: Of course! If you're not a fan of cauliflower, you can substitute it with other vegetables like roasted Brussels sprouts, asparagus, or even roasted butternut squash. The goal is to add a flavorful and textured element to the dish that complements the creamy Alfredo sauce.
A: Yes, you can freeze the leftovers of this dish. However, keep in mind that the texture of the pasta may slightly change upon thawing. Make sure to store the leftovers in airtight containers or freezer bags, and consume them within 2-3 months for the best quality. Thaw the dish in the refrigerator overnight before reheating.
More recipes
Looking for other recipes like this? Try these:
Vegan Linguini Alfredo
Ingredients
- - 8 ounces linguine noodles or any pasta of your choice
- - 1 small head of cauliflower cut into florets
- - 2 tablespoons olive oil
- - 3 cloves garlic minced
- - 1 cup cherry tomatoes halved
- - 1 cup plant-based milk such as almond or cashew milk
- - 1 tablespoon flour
- - 1tpsp vegan butter
- - ¼ cup nutritional yeast
- - 1 tablespoon lemon juice
- - Salt and pepper to taste
- - Fresh parsley chopped (for garnish)
Instructions
- Cook the linguine noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower florets and sauté for about 5-7 minutes until they start to brown and become tender. Remove the cauliflower from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant.
- Add the cherry tomatoes to the skillet and sauté for another 3-4 minutes until they start to soften.
- Make roux, by combining flour & vegan butter, gradually add plant milk, season to taste, I added some Italian seasoning and garlic rosemary spice mix. Whisk till velvety smooth.
- Pour the Alfredo sauce into the skillet with the sautéed tomatoes. Stir well to combine.
- Add the cooked linguine noodles and sautéed cauliflower to the skillet. Toss everything together until the noodles and cauliflower are coated in the Alfredo sauce.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve the vegan linguine Alfredo with sautéed cauliflower and tomato in bowls or plates. Garnish with fresh basil.
- Enjoy your delicious vegan linguine Alfredo with sautéed cauliflower and tomato!
