Paleo Fettuccine Alfredo
Recipe type: paleo, vegan, pasta
Cuisine: recipe adapted from:Simple Vegan Blog
Prep time: 
Cook time: 
Total time: 
Serves: 3
This will satisfy you pasta craving... the sauce is creamy and the pasta tastes like delicious traditional fresh pasta... but nothing's as it seems here... so healthy!
  • 1 Tbs extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 1 lb cauliflower florets, sliced or chopped
  • 2 cups almond milk
  • sea salt
  • 3 Tbs nutritional yeast flakes (I use this kind)
  • 1 Tbs fresh lemon juice
  • 9 oz fettuccine (I used Cappello's grain-free fettuccine)
  1. Heat the oil in a medium pot over medium heat.
  2. Add the garlic and stir until starting to brown.
  3. Pour in the almond milk and add the cauliflower.
  4. Season with salt.
  5. Bring to a boil, lower the heat to a simmer, cover and cook until the cauliflower is soft, about 15 mins.
  6. Let the pot cool a little bit, then pour the contents into a blender. (Note: when blending hot items, hold a clean dish towel tightly over the top of the blender instead of using the blender's cover -- this will allow the steam to escape so you don't burn yourself.)
  7. Add the nutritional yeast and the lemon juice to the blender and blend the mixture until it is silky and smooth.
  8. Cook the pasta al dente. Drain.
  9. Put the pasta back into the cooking pot and pour in some sauce. Toss, adding as much sauce as you like.
  10. Enjoy!
Recipe by Kitchen of Youth at