My vegan alfredo dreams came true recently with this beautiful dish that combines all my favorites. Perfect mushrooms. Crispy, tender cauliflower. Pasta. The perfect [healthy] creamy sauce. And who could’ve thought we owe it all to butterbeans?!
I overate. You will overeat. It simply does not get any better.
Now, before you skip onto the recipe and go shopping, know that you will need to cook 4 separate elements and you will need 1 pot, 2 pans, and one baking dish. Everything is cooked separately:
- you need to boil the pasta;
- to cook the sauce;
- to bake the cauliflower
- and to fry the mushrooms.
Try to follow the order of the steps below and if you’re a beginner in the kitchen, I would recommend using a timer as well. You don’t want to burn the cauliflower, nor to kill the mushrooms. Please don’t kill the mushrooms.
That being said, IT IS WORTH THE EFFORT.
Vegan fettuccine alfredo with baked cauliflower and fried mushrooms
Ingredients for the alfredo sauce
- 1 packet of spelt fettuccine
- 5-6 TBSP olive oil
- 1 medium white onion, finely minced
- 2 garlic cloves, grated
- 1 tsp garlic powder
- 2 tsp mixed Italian dry herbs
- 1/3 tsp salt
- generous amounts of freshly cracked black pepper
- 270g coconut cream or coconut milk (canned is fine and cream is better if you can find)
- 1 can of butterbeans
- 3 TBSP nutritional yeast
- 200ml veggie stock
- 1 tsp apple cider vinegar
- 1 handful of finely chopped parsley
- 1/2 cauliflower, broken into small florets
- 3-4 TBSP olive oil
- 1/2 tsp salt
- black pepper to taste
- 10 medium button mushrooms, quartered
- 4-5 TBSP olive oil
- Preheat the oven to 200C and line a tray with baking paper.
- Add the cauliflower florets to a bowl with the olive oil, salt and pepper and toss to coat. Add the cauliflower to the pan and bake for 15 to 20 minutes, until golden on the outside.
- While the cauliflower is cooking, start the alfredo sauce. Heat the oil (5-6 TBSP) on medium heat and fry the onion and garlic. Stir often so they don’t burn. Cook for about 2-3 minutes.
- Blend the butterbeans with coconut cream and nutritional yeast. Add it to the onion and garlic.
- Add the dry herbs, salt and pepper, garlic powder, apple cider vinegar and veggie stock and stir to combine everything.
- Lower the heat and cook the sauce for about 15 to 20 minutes or until it thickens up.
- While the sauce is cooking, start the fettuccine. Bring a large pot of water to a boil and cook them as per package instructions. I used spelt fettuccine and took 8 to 9 minutes.
- While the sauce and pasta are cooking, start the mushrooms. Add them to a small pan with the oil and cook on medium heat for about 5 minutes until they brown nicely on the outside and are soft and tender. Once cooked, turn off the heat, cover them and set aside.
- Once the pasta is cooked, drain and rinse with cold water and set aside.
- Once the sauce has cooked, turn off the heat, add the parsley and stir to mix through.
- To serve, add the fettuccine to a serving plate, top generously with the sauce (basically use it all), then top with the cauliflower, mushrooms and some more fresh parsley as garnish.