-
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
Continue After Advertisement
Ingredients
- 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
Directions
-
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
-
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
-
While the beans are roasting, put a big pot of salted water on the boil for the pasta. Boil pasta according to package instructions
-
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
-
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
See what other Food52ers are saying.