Thinking about how to begin this blog post – I thought about how I think I never actually had ‘real’ pasta alfredo. Which probably seems weird to a lot of people. I think due to my upbringing, I missed out on a lot of stuff that’s totally normal for people, like eating steak, or something like ‘Leberkäse’ for the germans. In hindsight, though, I don’t feel too bad I missed them. And it really doesn’t matter, since this shit is delicious…
The ingredients for the creamy low-fat vegan pasta alfredo:
- pasta (we used De Cecco Mafaldine, you could also use regular fettuccine, or linguine – just make sure they’re vegan – no eggs allowed!)
- 1/2 medium head of cauliflower
- 2 tbsp of flour (we used all-purpose)
- mushrooms – about 250g
- fresh spinach – about 2-3 handfuls (I think next time I would use more spinach and mushrooms – they always get so small when cooked…)
- freshly ground nutmeg
- garlic & onion powder – how much depends on your taste, start small go big
- veggie stock – about 1/2 tbsp
- nutritional yeast – about 1-2 tbsp
- salt & freshly ground black pepper to taste
- Cut the cauliflower into smallish chunks and steam for about 10 minutes. Save the water in a bowl if possible.
- Cut the mushrooms into slices and the spinach into strips. Destem the spinach first.
- When cauliflower is done, start the pasta pot. Cook according to the package.
- Put the cauliflower in a tall bowl, add the flour and the spices (including the nutritional yeast), and a little bit of the cauliflower steaming water. Mix with a handheld blender, adding more water as you go along. You want a thick, creamy, and very smooth sauce.
- Heat up a non-stick pan. When hot, add the mushrooms and let them sweat. Then add the spinach. After a couple of seconds, add the sauce. Let it cook for a couple of minutes on low heat.
- You can either combine the pasta and the sauce in one pot, as we did or just pour it on when on the plate. Don’t rinse your pasta with cold water, that way they soak up more of the sauce.