Creamy Cauliflower Carbonara
Indulge in a velvety plant-based twist on a classic Italian dish with our Creamy Cauliflower Carbonara. Rich in flavors and textures, this recipe combines tender pasta, smoky vegan bacon, and a luscious cauliflower sauce infused with garlic and herbs. It's a comforting and guilt-free dinner option that will impress even the most ardent carnivores.
ingredients
- 12 oz fettuccine pasta
- 1 medium cauliflower head, cut into florets
- 1 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup vegan bacon, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley leaves, for garnish
steps
- 1.
Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- 2.
In a large pot, steam the cauliflower florets for about 10-12 minutes, until tender.
- 3.
In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, olive oil, minced garlic, thyme, oregano, salt, and black pepper. Blend until smooth and creamy.
- 4.
In a separate pan, sauté the vegan bacon until crispy.
- 5.
Pour the cauliflower sauce over the cooked fettuccine and toss until well coated.
- 6.
Divide the pasta into serving bowls and top with the crispy vegan bacon.
- 7.
Garnish with fresh parsley leaves.
- 8.
Serve hot and enjoy this creamy plant-based carbonara!
