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Creamy Roasted Cauliflower Alfredo Pasta is an innovative twist on a classic Italian dish, seamlessly combining comfort and nutrition in every bite. As plant-based diets gain traction in contemporary cuisine, this recipe stands out not only for its delectable taste but also for its health benefits. In a world where many are seeking to reduce meat consumption or simply incorporate more vegetables into their meals, this creamy pasta dish is a perfect solution that does not compromise on flavor.

Roasted Cauliflower Alfredo Pasta

Discover the delicious and nutritious Creamy Roasted Cauliflower Alfredo Pasta, a plant-based twist on a classic Italian favorite. This delightful dish features roasted cauliflower blended into a creamy sauce, delivering rich flavors without compromising health. Packed with fiber, vitamins, and antioxidants, it's perfect for cozy dinners or impressing guests. Whether you follow a vegan diet or enjoy a variety of meals, this pasta is indulgent yet wholesome. Enjoy the comfort of a creamy dish that satisfies cravings while promoting a healthier lifestyle.

Ingredients
  

1 medium head of cauliflower, cut into small florets

3 tablespoons olive oil, divided

Salt and freshly cracked black pepper, to taste

8 ounces fettuccine or your choice of pasta (such as penne or spaghetti)

3 cloves garlic, minced

1 cup vegetable broth (homemade or store-bought)

1 cup unsweetened almond milk (or any milk of your preference)

½ cup nutritional yeast (adds a cheesy flavor)

1 teaspoon onion powder

1 teaspoon garlic powder

Juice of 1 freshly squeezed lemon

Fresh parsley, finely chopped (for garnish)

Red pepper flakes (optional, for an extra kick)

Instructions
 

Roast the Cauliflower: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated. Spread the florets out in a single layer on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender.

    Cook the Pasta: While the cauliflower roasts, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

      Make the Alfredo Sauce: In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 1 minute, just until fragrant (avoid burning to keep it from tasting bitter).

        Blend the Sauce: In a high-speed blender, combine the roasted cauliflower, sautéed garlic, vegetable broth, almond milk, nutritional yeast, onion powder, garlic powder, and lemon juice. Blend on high until the mixture is smooth and creamy. If the sauce is too thick, gradually add reserved pasta water until you achieve your desired consistency. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.

          Combine Pasta and Sauce: In the skillet with the sautéed garlic oil, add the drained pasta and pour the creamy cauliflower Alfredo sauce over it. Toss gently but thoroughly until the pasta is well coated in the sauce. Heat everything through over low heat for an additional minute if necessary.

            Serve: Portion the pasta onto plates and garnish with a sprinkle of chopped fresh parsley and a pinch of red pepper flakes, if desired. This comforting dish is ready to be enjoyed!

              Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings

                Presentation Tips: For an elegant touch, serve the pasta in bowl-shaped plates, and drizzle a little extra olive oil on top before adding the garnishes. A lemon wedge on the side can also enhance the dish's freshness.