Recipe by I Love Vegan
A Creamy, Cozy, Veggie Packed Pasta Dream You’ll Want to Make Again Tomorrow
This bright and comforting Alfredo brings together everything you love about a classic pasta night, but with a delicious plant powered twist. Silky cauliflower becomes the base of a creamy garlic sauce that feels rich without feeling heavy. Add in silky noodles, tender asparagus and sweet peas, and you’ve got a bowl of pure comfort that comes together with simple ingredients and big flavor.
The sauce blends into the pasta like a dream, coating every strand in a velvety, garlicky goodness that makes this dish feel both decadent and nourishing. It’s the kind of weeknight meal that tastes like it came from your favorite restaurant, but relies entirely on wholesome ingredients and easy steps.
Why You’ll Love This Recipe
- The Alfredo sauce is unbelievably creamy thanks to blended cauliflower
- Packed with fresh veggies like asparagus, and peas
- Comforting and cozy while still feeling light
- Easy enough for weeknights but special enough for hosting
- The leftovers reheat beautifully
- Entirely dairy free and completely delicious
Garlic Alfredo with Asparagus and Peas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy Veggie Pasta Bliss
A silky garlic cauliflower Alfredo tossed with tender asparagus, sweet peas and perfectly cooked fettuccine. Cozy, creamy and full of plant powered goodness in every twirl.
Ingredients
Garlic Alfredo Sauce
-
5 to 6 cups cauliflower florets
-
3 cloves garlic, minced
-
1 1/2 tbsp olive oil
-
2 cups vegetable broth
-
1 cup Silk Unsweetened Original Almondmilk
-
3 tbsp nutritional yeast
-
3/4 tsp salt
-
Black pepper, to taste
Pasta
-
1 box fettuccine noodles
-
1 tbsp olive oil
-
1 cup asparagus, cut into 1/2 inch pieces
-
1 clove garlic, minced
-
1 cup frozen peas, prepared
Instructions
-
Bring a large pot of salted water to a boil. Add cauliflower and boil 8 to 12 minutes or until fork tender. Drain.
-
Heat olive oil in a skillet over medium heat. Add garlic, cook until fragrant, then set aside.
-
In a blender, combine cauliflower, sautéed garlic and oil, half of the broth, almondmilk, nutritional yeast, salt and pepper. Blend until smooth. Add remaining broth in small increments until the sauce is creamy and pourable.
-
Cook pasta according to package instructions. Do not rinse; immediately coat with sauce while warm.
-
In a separate skillet, heat 1 tbsp olive oil. Add asparagus and garlic and cook until asparagus is tender. Add peas, season with salt and pepper, and stir.
-
Combine pasta, Alfredo sauce and vegetables in a skillet. Toss, heat through and finish with herbs and cracked pepper.
Notes
When blending the sauce, make sure to start with only half of the vegetable broth and add more in increments. It’s easy to adjust a sauce that’s too thick but much more difficult to correct a sauce that’s too thin.
This dish reheats easily, just pop it in the microwave or heat it over medium on your stovetop.
Pair with toasted garlic bread or a simple green salad.
Add a sprinkle of fresh basil, parsley or red pepper flakes for brightness.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Boil and Sauté
- Cuisine: Italian inspired Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390kcal
- Sugar: 7g
- Sodium: 710mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 17g
