Cauliflower Alfredo Pasta w Crispy Leeks and Mushrooms (by Mira Weiner)

Yields2 Servings
The Cauliflower Alfredo
 3 cups Cauliflower Florets
 1 Garlic Clove
 1 tsp small Onion
 ½ cup Plant Based Milk (organic Soy or Almond milk works great)
 ½ cup Cannelloni Beans (cooked)
 1 tbsp Lemon Juice (fresh)
 2 tsp Shiro Miso (can substitute with 4 tsp nutritional yeast)
 1 tsp Dried Vegetable Stock
 ¼ tsp Mixed Dried Herbs
 250 g Bio XXI Andean fettuccine Pasta
 Pink Himalayan Salt (to taste)
 Black Pepper (to taste)
The Crispy Leeks and Mushrooms
 2 tbsp Olive Oil (or cultured cashew vegan butter)
 1 cup Leeks (sliced)
 1 cup Mixed Exotic Mushrooms
 1 Garlic Clove
 2 tsp Lemon Juice (fresh)
 1 tsp Lemon Zest
 ¼ tsp Thyme (dried or fresh)
 Pink Salt & Black Pepper (to taste)
The Garnish
 Fresh Herbs (Basil, Parsley & Coriander)
 Lemon Juice (fresh)
 Olive Oil
 Pink Himalayan Salt
 Vegan Parmesan (grated)
The Cauliflower Alfredo
1

Poach the cauliflower, onion and garlic in a mix of filtered water, dried vegetable stock and dried herbs.

Don’t worry about overcooking this as it will make the sauce even more smooth and creamy.

Once cooked, remove from heat and allow to cool.

2

Add the cooked cauliflower mix, cannelloni beans, plant milk, lemon juice and miso to a food processor or Nutribullet.

Blend until smooth and creamy.

3

Cook the Bio XXI Andean Fettuccine pasta as per packet instructions.

The Crispy Leeks & Mushrooms
4

In a frying pan, heat the olive oil or cultured cashew butter over medium heat, add the mushrooms and thyme to the hot pan.

Fry until crispy and then set aside.

5

Using the same pan, add the leeks, garlic, lemon juice and lemon zest.

Fry until crispy.

Season with salt and pepper.

The Garnish (Herb infused olive oil)
6

Place the fresh herbs, lemon juice, olive oil and pinch of sea salt in a food processor (or blender) and blend until well combined.

Add more olive oil if needed until a beautiful green oil is formed.

The liquid can used either as is or strained.

Let's Plate Up!
7

Gently combine the cauliflower Alfredo sauce and fettuccine.

Top with the crispy leeks and mushrooms, freshly chopped parsley and grated vegan Parmesan.

Drizzle some herb infused oil on top and ENJOY!

Ingredients

The Cauliflower Alfredo
 3 cups Cauliflower Florets
 1 Garlic Clove
 1 tsp small Onion
 ½ cup Plant Based Milk (organic Soy or Almond milk works great)
 ½ cup Cannelloni Beans (cooked)
 1 tbsp Lemon Juice (fresh)
 2 tsp Shiro Miso (can substitute with 4 tsp nutritional yeast)
 1 tsp Dried Vegetable Stock
 ¼ tsp Mixed Dried Herbs
 250 g Bio XXI Andean fettuccine Pasta
 Pink Himalayan Salt (to taste)
 Black Pepper (to taste)
The Crispy Leeks and Mushrooms
 2 tbsp Olive Oil (or cultured cashew vegan butter)
 1 cup Leeks (sliced)
 1 cup Mixed Exotic Mushrooms
 1 Garlic Clove
 2 tsp Lemon Juice (fresh)
 1 tsp Lemon Zest
 ¼ tsp Thyme (dried or fresh)
 Pink Salt & Black Pepper (to taste)
The Garnish
 Fresh Herbs (Basil, Parsley & Coriander)
 Lemon Juice (fresh)
 Olive Oil
 Pink Himalayan Salt
 Vegan Parmesan (grated)

Directions

The Cauliflower Alfredo
1

Poach the cauliflower, onion and garlic in a mix of filtered water, dried vegetable stock and dried herbs.

Don’t worry about overcooking this as it will make the sauce even more smooth and creamy.

Once cooked, remove from heat and allow to cool.

2

Add the cooked cauliflower mix, cannelloni beans, plant milk, lemon juice and miso to a food processor or Nutribullet.

Blend until smooth and creamy.

3

Cook the Bio XXI Andean Fettuccine pasta as per packet instructions.

The Crispy Leeks & Mushrooms
4

In a frying pan, heat the olive oil or cultured cashew butter over medium heat, add the mushrooms and thyme to the hot pan.

Fry until crispy and then set aside.

5

Using the same pan, add the leeks, garlic, lemon juice and lemon zest.

Fry until crispy.

Season with salt and pepper.

The Garnish (Herb infused olive oil)
6

Place the fresh herbs, lemon juice, olive oil and pinch of sea salt in a food processor (or blender) and blend until well combined.

Add more olive oil if needed until a beautiful green oil is formed.

The liquid can used either as is or strained.

Let's Plate Up!
7

Gently combine the cauliflower Alfredo sauce and fettuccine.

Top with the crispy leeks and mushrooms, freshly chopped parsley and grated vegan Parmesan.

Drizzle some herb infused oil on top and ENJOY!

Cauliflower Alfredo Pasta w Crispy Leeks and Mushrooms (by Mira Weiner)
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