Vegan Linguini Alfredo
This vegan linguini Alfredo is a delicious and creamy pasta dish that will satisfy your cravings. The linguini noodles are cooked to perfection and then tossed in a rich and velvety Alfredo sauce made from plant-based ingredients.
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!