This recipe is also tasty with Broccoli, Portobello Mushrooms, Spinach, String Beans, Zucchini or a combination in place of the asparagus! You will never miss the heavy cream and cheese in this delicious, healthy alfredo pasta dish!

Ready in 20 minutes

Serves 4 people

Purposefully Plant-Based

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 cloves garlic, minced
• 12 ounces cauliflower florets (3 cups)
• 1 cup water
• 1/4 cup Cashews
• 
  2 teaspoon Nutritional yeast
• 1 vegan bouillon cube
• 1/2 teaspoon salt
• black pepper, to taste
• 8 oz pasta of choice
• 1 lb asparagus, washed, trimmed,
  and broken into 1 1/2 in. pieces
• dairy-free parmesan, to taste

Steps

1. Saute the minced garlic in 1 teaspoon of oil in a 1-1/2 qt. saucepan over low heat. Cook for a minute or so, until the garlic is tender and fragrant, but not browned.
2. Add the 1 cup of water to the saucepan, along with the cauliflower, cashews, and bouillon cube, and bring the water to a boil. Cover, turn down to simmer, and cook for 12 minutes.
3. Put pasta in boiling water to cook.
4. Spray heated sauté pan with olive oil spray, and sauté asparagus for 3-4 minutes. Remove from heat and set aside.
5. Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Add Nutritional Yeast. Process until very smooth and creamy. Be careful to vent
   your blender when blending hot liquids!
6. Rescue and drain your pasta!
7. Combine Pasta, Alfredo Sauce and Asparagus and sprinkle with “Parmesan” for a light and satisfying meal.

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