White Bean & Cauliflower Alfredo
A cozy, vegan twist on traditional alfredo, this creamy sauce combines cauliflower and cannellini beans for a healthy yet indulgent pasta dish.
Ingredients
For the Alfredo Sauce
- 1 15 oz can cannellini beans, drained and rinsed For creaminess and protein
- 1 small head cauliflower, cut into florets The star for our sauce!
- 1 1/4 cups unsweetened non-dairy milk For a creamy texture
- 1 tablespoon olive oil Or 1/4 cup water for sautéing
- 1 large shallot or 1/2 onion, diced Sweet and aromatic
- 1/4 teaspoon nutmeg Adds warmth and depth
- to taste none Mineral salt & pepper For seasoning
- 1-2 tablespoons nutritional yeast Optional, for a cheesy flavor
For the Pasta
- 16 oz pasta, any type (e.g., penne, fusilli)
- 5-6 leaves kale, stem removed and chopped Optional, for added nutrition
- 1/3 cup sun-dried tomatoes, chopped Optional, for sweetness and texture
- 8 oz mushrooms, sliced Optional, for earthiness
- to taste pinch red pepper flakes Optional, for heat
Instructions
Preparation
- Remove any leaves and core from the cauliflower, then cut it into large florets.
- In a pot of boiling water, cook the cauliflower for about 20 minutes until soft. You’ll know it’s ready when a fork easily pierces through.
Blend the Sauce
- While the cauliflower cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Cook the diced shallots until they’re soft and lightly browned, about 5-7 minutes.
- Once the cauliflower is cooked, drain it and combine it in a blender with the cannellini beans, non-dairy milk, sautéed shallots, and nutmeg.
- Blend on high until creamy. If the mixture is too thick, add a splash more non-dairy milk and blend again. Season with salt and pepper to taste.
Prepare the Veggies
- In the same sauté pan, heat another tablespoon of olive oil over medium heat. Stir in the sliced mushrooms, and if you’re adding kale and sun-dried tomatoes, throw them in as well.
- Sauté until the kale wilts down, about 5 minutes. If you like a little heat, toss in the red pepper flakes during the last minute of cooking.
Cook the Pasta
- Cook your selected pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
Assemble
- Return the cooked pasta to its pot and pour in your desired amount of the creamy sauce. Gently stir to coat the pasta, adding a touch of reserved pasta water if needed to loosen the sauce.
- Optionally, mix in the sautéed veggie medley for extra color and flavor. Heat briefly until everything is warmed through.
Store Leftovers
- Once cooled, store leftovers in an airtight container in the fridge for up to a week. When you reheat, consider adding more non-dairy milk to maintain creaminess.
Notes
This dish keeps well in the fridge for about a week. To keep it creamy, always stir in extra non-dairy milk as needed. You can prepare the sauce a day in advance.