Vegan Garlic Alfredo with Asparagus & Peas

• Produce

  • 1 cup Asparagus
  • 5 cups Cauliflower
  • 4 cloves Garlic
  • 1 cup Peas, frozen prepared

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 box Fettuccine noodles

• Baking & Spices

  • 1 Black pepper
  • 3 tbsp Nutritional yeast
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Other

  • 1 cup Silk unsweetened original almondmilk

Found on ilovevegan.com

Description

Ingredients

• 5-6 cups cauliflower
• 3 cloves garlic, minced
• 1½ tbsp olive oil
• 2 cups vegetable broth
• 1 cup Silk Unsweetened Original Almondmilk
• 3 tbsp nutritional yeast
• ¾ tsp salt
• black pepper, to taste
• 1 box fettuccine noodles
• 1 tbsp olive oil
• 1 cup asparagus, cut into ½ long pieces
• 1 clove garlic, minced
• 1 cup frozen peas, prepared

Directions

• Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
• In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
• Combine boiled cauliflower, sautéed garlic and olive oil, ½ of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. Adjust the consistency with the remaining vegetable broth (typically you should end up using all of the broth, but only add a little at a time and adjust in increments.) Set aside.
• Cook pasta according to package instructions. Do not rinse, immediately coat with sauce after cooking.
• In a skillet, heat 1 tbsp olive oil over medium-high. Add asparagus and garlic and cook until asparagus is tender. Add peas and season with salt and pepper. Combine cooked fettuccine noodles, vegetables, and sauce in a skillet. Top with fresh herbs and cracked pepper.