Creamy Alfredo Fettuccine

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September 1, 2016

Recipe by Nicole Joy Inspire


2 Tbsp extra-virgin olive oil

3 cloves of garlic, finely chopped

1 head of cauliflower, cut into small florets

4 cups of vegetable stock

¼ cup savoury yeast flakes (or strong cheese of your preference)

½ cup milk (optional - your choice of dairy, nut or rice milk)

Black pepper to taste

¼ cup fresh chopped chives

500g fettucine pasta


1Heat olive oil over a medium heat in a large saucepan. Sauté garlic until fragrant, about 3 - 4 minutes.

2Be careful not to burn or brown the garlic as this will result in a bitter taste. Add the cauliflower and cover with vegetable stock. Cook for 10 - 12 minutes or until cauliflower is tender.

3Meanwhile, cook the pasta 'al dente'. Using a slotted spoon, carefully transfer the cauliflower to a food processor or blender and add 1 cup of the vegetable stock. If you eat dairy, add ½ cup milk for a creamier taste.

4Continue to add more liquid, stock or milk, until a sauce consistency is achieved and it is smooth without any lumps. Add the savoury yeast flakes or cheese, chives and black pepper to taste. Toss through the cooked fettucine and top with extra cheese if desired.


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