Recipe Category
A surprisingly delicious vegan, low carb version of fettucine alfredo!
Preparation time
30Minutes
Cooking Time
30Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
5 lbs butternut squash, grated in food processor
1 tbsp vegan butter
1 medium cauliflower, chopped into florets
1/2 diced onion
4 cloves garlic, minced
1/2 cup vegan chicken broth
1/4 cup nutritional yeast
1 tsp miso
1 cup non dairy milk (plus more to add at end)
1 bunch parsley, for garnish
Recipe Steps
Heat oven to 400°F.
Line a baking sheet with foil.
Spread grated butternut squash on baking sheet.
Roast 9 to 11 minutes or until crisp-tender. Do not overcook. Set aside.
Melt butter over medium-high heat in a large pot.
Add cauliflower, onion, and garlic.
Cook 4 to 5 minutes, stirring frequently, until cauliflower begins to brown on edges.
Stir in broth, milk, nutritional yeast, and miso.
Heat to boiling over high heat.
Simmer 4 to 5 minutes or until cauliflower is very tender.
Remove mixture from heat; cool 5 minutes.
Immersion blend cauliflower mixture until completely smooth.
Add extra milk to reach desired sauce consistency.
Gently stir into butternut squash noodles into skillet.
Garnish with parsley.
*Leftovers Note: bake remainders in 400 degree oven for 1/2 hour to make risotto!