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Prep time
10 minutes
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Cook time
20 minutes
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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
Ingredients
- For the Alfredo
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250 grams
Chopped cauliflower
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75 grams
Unsalted, unroasted cashews (soak 5+ hours in water)
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2 tablespoons
Nutritional yeast
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2
Garlic cloves
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300 milliliters
Vegetable broth
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Salt, to taste
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350 grams
Pasta (I used spaghetti but any works)
- Gochujang-roasted green beans
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1/2 pound
Green beans or haricot verts
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1 tablespoon
Gochujang paste
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1 tablespoon
Toasted sesame oil
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1 tablespoon
Soy sauce
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2 teaspoons
Brown sugar
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1 tablespoon
Canola oil
Directions
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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
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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
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While the beans are roasting, put a big pot of salted water on the boil for the pasta. Boil pasta according to package instructions
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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
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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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