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Ingredients (serves 4)

  • 1 head cauliflower, cut into florets
  • 4 cloves garlic, sliced
  • 1 large brown onion, diced
  • 1 1/2 cups low-sodium vegan chicken stock (here)
  • 1 cup unsweetened plant-based milk (I use Vitasoy Protein Plus)
  • 4 tbsp nutritional yeast
  • 1 tsp cracked black pepper
  • 1 tsp Italian herbs
  • Optional add ins: sun dried tomato, sauteed mushrooms, spinach, fresh parsley etc.
  • 1 packet pasta (I use tagliatelle)


  1.  In a saucepan cover cauliflower florets with water and boil until soft
  2. In a small non-stick fry-pan saute onion and garlic until golden
  3. Combine boiled cauliflower, onion and garlic, and remaining ingredients in a blender and pulse until smooth
  4. Cook pasta as per packaging and drain remaining water
  5. Stir through alfredo sauce and any extra add ins to serve

*I served mine with sauteed mushrooms, baby spinach, and fresh parsley

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