Vegetable Radiatore Cauliflower Alfredo

Posted by Jamie Tutson on

I have been vegan for nearly 5 months. I can’t explain how much better my mind and body feels. Not to mention, so many health problems I was experiencing have completed stopped. As I become more experienced in my vegan recipes, I’m slowly trying to decrease my amount of soy meat replacements and instead use vegetable ingredients when necessary. Rather than using one of the soy chicken replacements, I decided to use broccoli and spinach for this alfredo recipe. Not only was it delicious, but it was very healthy and filling. Next time I’d love to try it with mushrooms. I’m not a professional chef or food blogger. I’m simply a home cook who wants to provide my family with nutritious and delicious meals. So please don’t expect a complicated recipe. I want my recipes to be simple and easy enough that any mom can make them. Here is a link to the Ninja Blender I use. I have seriously had this Ninja for at least 6 years. Whenever it gives out I will definitely replace it with the same one.

Ingredients

  • 24 oz broccoli
  • 2 cups spinach
  • 1 head of cauliflower
  • 12 oz vegetable pasta of choice
  • 1 cup soaked raw cashews
  • 2 TBS vegan butter
  • 1/2 yellow onion
  • 1 TBS minced garlic
  • 2 cups vegetable broth
  • 1 cup water
  • 2 TBS nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper
  • 2 TBS flour***

Melt 1 TBS of vegan butter in large skillet. Add onions and cook until translucent, about 3 minutes. Then add minced garlic and sauté for another 3 minutes. Next, add roughly chopped cauliflower and 1 cup of vegetable broth. Simmer until cauliflower is soft. Approximately 10 minutes. While cauliflower is cooking, prepare pasta as directed.

After cauliflower is cooked, add the mixture to the blender. Add soaked cashews, 1 cup vegetable broth, 1 cup water, nutritional yeast, salt and pepper. Blend well. You can add more water/broth to get the consistency that you desire. Add additional salt and pepper to taste as needed.

While blending, prepare broccoli and spinach. Add 1 TBS vegan butter to the same large skillet. Add broccoli and sauté for 5-7 minutes. Add 2 cups of spinach and cover for approximately 2 minutes. This will cause the spinach to reduce in size significantly. Remove lid and stir.

Once finished, add cauliflower alfredo sauce to skillet with broccoli and spinach. Reduce temperature to simmer for approximately 7 minutes. This will enhance the flavors. If your mixture is too watery, you can add the flour*** until it reaches your desired consistency.

Then, slowly fold in prepared pasta. Top with vegan parmesan and enjoy!

Check out my video of the recipe here.


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