This plant-based alfredo gets it's creamy texture from a combination of silken tofu, coconut milk, and puréed cauliflower. An sneaky recipe option for the vegetable-skeptical.
Ingredients
Preparation
- Cook the cauliflower: fill a large pot partway with water. Arrange a steamer basket in the bowl of the pot (a colander works well, in a pinch). Bring the water to a boil. Place the cauliflower in the basket, cover, and steam until tender, about 10 minutes.
- Heat the olive oil in a wide skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden.
- Transfer the onion mixture to a food processor along with the silken tofu, prepared cauliflower, coconut milk, miso paste, and nutritional yeast. Process until completely blended. Season with salt and pepper.
- Cook the pasta according to package directions until al dente, then drain.
- Transfer the pasta back to the cooking pot. Add the sauce to the pot cook over low, gently stirring, until the pasta is evenly heated through. Serve warm.
