Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

This is a delicious and filling main meal. It is simple to make and does to require a lot of time in the kitchen to prepare.

Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

Serving Size: 4


  • 1 medium head cauliflower, cut into florets
  • 1/2 lb. fresh mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 cups soy yogurt
  • 1/4 cup nutritional yeast
  • 1 teaspoon vegetable bouillon powder
  • splash lemon juice
  • 1/4 cup white wine
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2-3 tablespoons fresh flat leaf parsley , chopped
  • pasta for 4 (linguini or spaghetti)

Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

  1. Preheat the oven to 450 F / 230 C.
  2. Cut the cauliflower into florets.
  3. Line a rimmed baking sheet with baking parchment.
  4. Place the cauliflower pieces on the baking parchment.
  5. Drizzle the olive oil over the cauliflower and toss a bit.
  6. Bake in the oven for 20 minutes or until the edges of the cauliflower are light brown.
  7. In a saucepan mix the soy yogurt, nutritional yeast, vegetable bouillon powder, garlic and onion powders.
  8. Turn the heat on low and warm.
  9. As the sauce begins to cook, add the lemon juice and wine.
  10. Season to taste with salt and white pepper.
  11. Bring a large pot of lightly salted water to boil.
  12. Cook the pasta al dente.
  13. While the pasta is cooking, slice the mushrooms.
  14. Heat a bit of oil in a frying pan and fry the mushrooms until lightly browned. You could also roast them in the oven, but I did not want them to over-cook and shrivel as the cooking time for the cauliflower was longer.
  15. Chop the parsley.
  16. When the pasta is done, drain and return to the pot. Add most of the sauce to the pasta and toss.
  17. Serve the pasta on a large platter or on individual plates.
  18. Top with the roasted cauliflower and mushroom pieces.
  19. Garnish with the chopped parsley and a few dollops of the sauce.

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