Vegan Alfredo Sauce with Veggies

The vegan alfredo sauce with veggies has made a covert comeback! You’re sure to get entranced by the delightful taste of this clandestinely plant-based concoction.

Creamy fettuccine alfredo—who doesn’t love it? Yes, I do.

As a plant-based blogger, promoting plant-based diets has always been my top priority. That’s why I’m continuously thinking of new strategies for including more vegetables in your diet without you ever noticing. Did you know that there’s a healthier alternative to traditional Italian sauce that sneakily incorporates five vegetables?

Why This Dish Is So Delicious

• Pasta has a bad reputation for being a calorically and calorie-dense food. Contrary to popular belief, Pasta may be a healthy, well-rounded dinner. This vegan alfredo sauce has sneaked in some vegetables for extra nutrition, making it a great option.
• Not only does this sauce get its flavor from the vegetables, but it also has an incredible blend of creaminess, tartness, and umami.
• There is usually no need even to stir the soup! That means you may easily impress your loved ones with a home-cooked meal that they won’t soon forget.
• This sauce has five secret vegetables, and the added creaminess comes from sunflower seeds.
• Since it can be cooked in quantity and frozen, this vegan fettuccine alfredo is great.

Ingredients:

• 16 oz of fettuccine
• 1 head of small cauliflower, broken into florets
• ½ cup of pre-soaked sunflower seeds
• 2 cups of non-dairy milk
• ¼ cup of nutritional yeast
• ½ yellow onion, peeled and quartered
• 1 head of garlic, slice off the top
• 1 tsp of salt
• 1 tsp of oregano
• 1 chopped parsnip
• 1 peeled and chopped Yukon gold potato
• ½ tsp of black pepper
• ½ lemon, juiced
• 1 tsp of Dijon mustard

Instructions:

1. Bake at 400 degrees Fahrenheit. Cauliflower, garlic, onion, parsnip, and potato slices should be spread out on a baking sheet coated with parchment paper and seasoned with salt, pepper, and oregano.
2. If using olive oil, drizzle it on top. If desired, drizzle with olive oil. Bake for 40 minutes, or until the vegetables are soft.
3. In the meantime, prepare the pasta as directed and set aside at least 1 cup of cooking water.
4. Combine the roasted veggies with the sunflower seeds, plant-based milk, nutritional yeast, lemon juice, and dijon mustard in a blender.
5. The alfredo sauce can be thinned with some pasta water if necessary.
6. Mix in the Alfredo spaghetti right after it’s finished cooking.