Go Back
Print

Fettuccine Alfredo, Dairy-Free, Egg-Free, G-F option, Vegan

Author Sonja

Ingredients

  • 1 pound of whole wheat fettuccine use gluten-free if needed or serve on vegetables
  • 4 cups cauliflower chopped
  • 1 cup almond or coconut milk
  • 2 T organic olive oil
  • 1 shallot finely minced (can sub onion)
  • 1/2 cup white wine can sub water or chicken broth-but the wine is better
  • 1/4 cup nutritional yeast
  • 1/4 t nutmeg freshly grated is best
  • 1/3 cup fresh parsley chopped
  • organic olive oil
  • Himalayan salt
  • pepper

Instructions

  1. Boil the milk and cauliflower in a large pot. Season with salt and pepper.
  2. Once it has come to a boil, immediately reduce the heat, cover with a lid, and simmer until the cauliflower is tender, approximately 8-10 minutes.
  3. Carefully place cauliflower and milk mixture with the olive oil in a blender, and blend until smooth. You could also use an immersion blender.
  4. Boil a large pot of water, and cook the pasta until it is al dente, approximately one minute less than indicated on the packaged instructions.
  5. As the pasta cooks, heat over medium heat 1-2 T olive oil in a sauting pan like a large cast iron skillet.
  6. Add shallots and salt to the skillet, and cook until the shallots are slightly tender, approximately 2-3 minutes.
  7. Add the wine to the skillet to deglaze.
  8. Let some of the wine cook off, reducing the amount by half, approximately 1-2 minutes.
  9. Reduce heat to low.
  10. Add the cauliflower mixture to the skillet along with 1/3 cup of the pasta water, stirring to combine.
  11. Strain the water from the cooked pasta, and add the pasta, nutritional yeast, and parsley to the skillet.
  12. Stir to coat the pasta with the sauce.
  13. Garnish with freshly grated nutmeg.