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Creamy Alfredo With Roasted Sprouts
[Vegan]

VP By: Vegan Punks

Author Bio

We created Vegan Punks on Instagram back in 2017 to prove that vegan food is... Read More

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Brussels Sprouts Recipes

Creamy Alfredo With Roasted Sprouts [Vegan]

Dairy Free

Vegan

Cauliflower is the hero vegans deserve – rice, steaks, sauces – it does it all! A truly versatile ingredient, it easily takes on the flavour of marinades and sauces, and adds a certain 'bite' to dishes when cooked correctly.

Ingredients You Need for Creamy Alfredo With Roasted Sprouts [Vegan]

1 large cauliflower – trimmed into florets (keep the core and leaves for roasting – they're delicious)
1 teaspoon Dijon mustard
6 tablespoons nutritional yeast
1 cup unsweetened non-dairy milk
1.2 cups Brussels sprouts – halved
3 cloves garlic
4 cups tagliatelle
Olive oil
Salt & pepper

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How to Prepare Creamy Alfredo With Roasted Sprouts [Vegan]

Pre-heat your oven to gas mark 400°F and put a pan of water on to boil.
Add the cauliflower, reduce to a simmer and cook for 5-7 minutes until it starts to soften.
While the cauliflower is cooking, toss the sprouts in a splash of olive oil, salt and pepper. Place them face-down on a roasting tray along with the garlic cloves and cook for 10 minutes. You could roast the cauliflower leaves and core at the same time!
Once the cauliflower is cooked, drain it but reserve the water it was cooked in – this will be used to water down the sauce, and cook the pasta in – to save water and washing up!
Set aside a cup (or so) of the cauliflower cooking water just in case you need it for the sauce, then bring the rest back up to a boil and cook the tagliatelle – follow the instructions on the packet for how long to cook it for. It's usually around 10 minutes.
Put the cauliflower, Dijon mustard, nutritional yeast, milk and a good helping of salt and black pepper in a blender.
Peel the roasted garlic and chuck it in the blender too, then blend everything until smooth – if it's looking a bit thick, add some of the water that the cauliflower was cooked in a little bit at a time. The sauce should be pretty thick so that it clings to the pasta, but still be somewhat runny.
When the pasta is cooked, drain it and add it back to the empty pan.
Add the sprouts, then pour the sauce over and give everything a good stir so that everything is coated in the sauce.
That's it – get stuck in to your vegan Alfredo and let us know what you think!

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