Servings: 4 Servings
Calories: 581kcal
Ingredients
- 340 grams Dried Pasta of Choice
- 268 grams Frozen Peas
- 10 grams Fresh Basil (Chopped)
- 10 grams Fresh Parsley (Chopped)
- 13 grams Onions (Diced)
Alfredo Sauce:
- 800 grams Cauliflower
- 400 grams Can of White Kidney Beans or Cannellini Beans
- 1 tsp Extra Virgin Olive Oil
- 4 Cloves Garlic
- 13 grams Onions (Diced)
- 4 tbsp Nutritional Yeast
- 1 ⁄2 tsp White Wine Vinegar
- 180 ml Vegetable Stock
- 1 ⁄4 tsp Chili Flakes
- 1 tbsp Lemon Juice
- 1 ⁄4 tsp Salt
- Pinch of Black Pepper
Instructions
- Cut the cauliflower into medium-sized pieces. Steam the cauliflower until soft, approximately 8 minutes. Drain and set aside.
- Mince the garlic and chop the onion for the sauce.
- Bring a large saucepan of water to the boil on the stove. Once boiling, add in the pasta and cook for 12-15 minutes until al-dente. Drain the pasta and set aside.
- In a frying pan, sauté half of the onions with 1 teaspoon of olive oil for 5 minutes until caramelized. Then add in the garlic and sauté for another 30 seconds. Remove the pan from the heat.
- Drain and rinse the white beans and add to a high powered blender along with the vegetable stock, steamed cauliflower, sautéed garlic and onions, nutritional yeast, lemon juice, chili flakes, white wine vinegar, and salt and pepper. Blend until smooth.
- Transfer the sauce to a saucepan and heat on low until warmed through.
- Now sauté the remaining half of the onions and peas in a frying pan for 3-5 minutes until the onions have softened.
- Place the pasta in a bowl, top with the Alfredo sauce, and lastly top with the sautéed onions, peas, and fresh herbs. Serve immediately.
Notes
Tip: Top with veganparmesan cheese if desired.
Nutrition
Serving: 4g | Calories: 581kcal | Carbohydrates: 110g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Sodium: 466mg | Potassium: 1127mg | Fiber: 19g | Sugar: 11g | Vitamin A: 951IU | Vitamin C: 130mg | Calcium: 152mg | Iron: 6mg