Vegan Alfredo with Gochujang-roasted Green Beans

May 10, 2021
0 Ratings
Photo by Elina
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

The classic pasta alfredo made vegan, with a spicy, savory twist. Cauliflower and cashews make the sauce creamy without any dairy, and is brightened up with green beans roasted with Korean flavors. —Elina

What You'll Need
  • For the Alfredo
  • 250 grams Chopped cauliflower
  • 75 grams Unsalted, unroasted cashews (soak 5+ hours in water)
  • 2 tablespoons Nutritional yeast
  • 2 Garlic cloves
  • 300 milliliters Vegetable broth
  • Salt, to taste
  • 350 grams Pasta (I used spaghetti but any works)
  • Gochujang-roasted green beans
  • 1/2 pound Green beans or haricot verts
  • 1 tablespoon Gochujang paste
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Soy sauce
  • 2 teaspoons Brown sugar
  • 1 tablespoon Canola oil
  1. For the cauliflower Alfredo, put the cauliflower and peeled garlic into a pot with the vegetable broth. Bring to a boil, and let simmer until the cauliflower is soft (about 10 mins). Set aside
  2. Preheat the oven to 400°F / 200°C. Mix together the gochujang, soy sauce, brown sugar, and the oils in a bowl. Place the green beans in a shallow baking dish, pour the gochujang mixture over it, and toss to evenly coat the beans. Bake in the preheated oven for 20 mins
  3. While the beans are roasting, put a big pot of salted water on the boil for the pasta. Boil pasta according to package instructions
  4. While the green beans and pasta are cooking, transfer the cauliflower and garlic (with broth) into a blender. Add all remaining Alfredo sauce ingredients to the blender and blend until smooth and velvety
  5. Once the pasta has finished boiling, drain and combine with the Alfredo sauce. Divide into bowls, and top each with the roasted green beans. Garnish with sesame seeds if desired

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