Creamy Vegan Pasta Alfredo

Creamy Vegan Pasta Alfredo

with mushrooms, sundried tomatoes and zucchini

Ingredients 

Alfredo sauce:

• 2 cups fresh cauliflower florets (from 1 head of cauliflower)
• 1 cup zucchini diced (around 3/4 of a 7-inch zucchini)
• 4 garlic cloves, peeled whole
• 1 1/2 tbsp nutritional yeast
• 2 cups soy milk (I used sweetened soy milk, so if using unsweetened you can lessen lemon juice to 2 tbsp)
• 3 tbsp lemon juice
• 1 1/4 tsp salt

For the pasta:

• 400g uncooked pasta of choice
• Sundried tomatoes
• Remaining zucchini
• Fresh mushrooms, sliced

Steps

1. Bake the cauliflower, garlic, and zucchini with a little olive oil at 350F for 40 mins or until tender. 
2. Transfer to a blender and blend with the rest of the sauce ingredients. 
3. Cook pasta according to package instructions.
4. While pasta is cooking, sauté the mushrooms, zucchini, and sun dried tomatoes in a little oil. Transfer to a separate bowl. 
5. Add in cooked pasta to the pan and add in 3/4 of the Alfredo sauce. Mix well.
6. Top the pasta with the vegetables, more sauce, and some chopped parsley. Enjoy while hot!