Healthy Fettuccine Vegan Cauliflower Alfredo

I like alfredo pasta and I prefer white sauce pasta over red sauce. Many versions of white pasta sauce are not healthy because they are loaded with butter and heavy cream. This vegan cauliflower alfredo is one of my favorite pasta recipes and it’s definitely better than original alfredo recipe. This recipe is so good that my little one enjoy this healthy pasta equally like us.Cauliflower Alfredo

I am not vegan, but I prefer to eat plant-based diet about 90% of the time, also I stay away from many unhealthy ingredients and unluckily heavy cream falls into that category. This pasta recipe is also one of those vegan recipes which I can serve without any guilt. This cauliflower alfredo is creamy, quick and easy and it gets ready in no time.cauliflower alfredo sauce

Also, I prefer to use healthy pasta noodles so I have used high fiber white pasta. This is a great way to incorporate healthy food options to your diet without noticing. Cauliflower alfredo is also a perfect recipe for kids, they won’t even notice that the sauce is made of cauliflower. Try this cauliflower alfredo recipe for at least once even if you are not a big fan of cauliflower. I have also added broccoli to my pasta but you can add any vegetable of your choice. Carrots, asparagus, peas, bell peppers and green beans work really great with this recipe; options are just endless.vegan cauliflower alfredo

A traditional/ original creamy alfredo served at restaurants has more than 1,000 calories and 60-80 gms of fat  and this one has only 260 calories and 8 gms of fat with 7gms of dietary fiber plus other nutrients (vitamins and minerals).vegan cauliflower alfredo

Yields 2 servings

Healthy Fettuccine Vegan Cauliflower Alfredo

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • 100gm uncooked fettuccine noodles
  • 2cups finely chopped cauliflower
  • 11/2cups unsweetened almond milk
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp grounded black pepper
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 cup starchy water from pasta pot
  • 1/3 cup broccoli florets (chopped).
  • 1/2 tsp italian dry herb mix.


  1. Take a small nonstick pan/skillet and place it over medium-high heat, add olive oil and garlic to it, saute garlic until fragrant.
  2. Add almond milk to the pan and bring it to the boil; add finely chopped cauliflower to the pan. Cover and cook until cauliflower is soft (about 7-10 minutes).
  3. Meanwhile bring a large pot of water to boil and cook the fettuccine according to directions on package.
  4. Drain pasta, reserving 1 cup of the starchy water to add to the sauce later.
  5. Transfer cauliflower to a blender add salt, black pepper, lemon juice, nutritional yeast, and puree until very smooth. Add 1/4 cup of starchy water to the blender if the mixture is too thick; transfer the sauce back to the skillet.
  6. Add broccoli florets and herbs mix to the sauce; cook and cover for few seconds. Add more starchy water if required. Now add cooked pasta to the pan; stir and serve immediately.
Cuisine: Italian | Recipe Type: Pasta

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