Healthy bits

Creamy valfredo pasta

Most non-vegan recipes of alfredo sauce include butter (a lot of it) and cheese. What about a vegan version, full of nutrients and without oil? This recipe is easy to make and a safe bet as a quick dinner. In addition, my little toddler loves it and is a nice way to get him to eat cauliflower!

Time: 30 minutes

Type: main dish

Difficulty: 1.5 pans

Makes: 3 to 4 portions

What you need:

1 cauliflower head cut into small chunks

1 small onion, chopped

2 tsp garlic powder

100g cashew nuts

400ml vegetable stock

pinch of nutmeg

1 tbsp nutritional yeast

salt and pepper to taste

300g pasta of choice

Utensils:

knife and chopping board

2 large pans

food processor

Directions:

In a little water, toss the cauliflower with the onion, garlic powder, nutritional yeast, nutmeg and cashews and let it cook for a few minutes to infuse the flavours;

Add vegetable stock and let it cook for about 20 minutes over low-medium heat till cauliflower is cooked;

Meanwhile, in another pan, boil pasta in water till tender and remove water once cooked;

Once cauliflower is cooked, add salt and pepper to taste and tip all ingredients from the pan in a food processor and blend till you get a creamy consistency;

Add to the pasta and mix well; add more pepper on top for some extra flavour;

Serve while hot with some nice vegan coleslaw or sauteed soya beans, for example.

Please note this is a rough estimation of nutritional content (assuming it makes 4 portions)

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