Vegan Cauliflower Fettuccine Alfredo with Kale

​In this date-night-worthy vegan fettuccine Alfredo recipe, cooked cauliflower transforms into a rich, luscious sauce when it's blended with softened cashews. A high-speed blender will give you the creamiest results. Opt for whole-wheat fettuccine to add fiber to this vegan pasta recipe.

By Erin Alderson
Ingredients
  • ½ cup fresh whole-wheat breadcrumbs, toasted
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon grated lemon zest 
  • 4 cups cauliflower florets (1 small head) 
  • 1 cup raw cashews
  • 8 ounces whole-wheat fettuccine
  • 4 cups lightly packed thinly sliced kale
  • 3 tablespoons lemon juice
  • 2 tablespoons white miso
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¾ teaspoon salt
  • 1 cup water

Nutrition Facts
Serving Size: 1 cup

Per Serving:325 calories; protein 12.3g; carbohydrates 46.6g; dietary fiber 6.7g; sugars 5.9g; fat 11.4g; saturated fat 1.9g; vitamin a iu 1119.1IU; vitamin c 51.5mg; folate 68.2mcg; calcium 74.2mg; iron 3.5mg; magnesium 89mg; potassium 610.6mg; sodium 524.2mg.
​Directions
  • Step 1: Put a large pot of water on to boil.
  • Step 2: Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
  • Step 3: Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.
  • Step 4: Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.
  • Step 5: Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.