Vegan Fettuccine Alfredo Bake

This Vegan Fettuccine Alfredo Bake is a creamy, comforting dish that's both indulgent and healthy. Packed with flavor and topped with a golden crust, it’s perfect for a cozy dinner for two.

Ingredients

• Fettuccine pasta - 150 grams
• Cauliflower florets - 200 grams
• Cashews (soaked) - 50 grams
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Almond milk - 200 ml
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bread crumbs - 30 grams
• Fresh parsley (chopped) - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
3. In a steamer or boiling water, cook the cauliflower florets until tender, about 8-10 minutes. Drain and let cool slightly.
4. In a blender, combine the cooked cauliflower, soaked cashews, nutritional yeast, garlic powder, onion powder, almond milk, olive oil, salt, and black pepper. Blend until smooth and creamy.
5. In a large mixing bowl, combine the cooked fettuccine and the cauliflower Alfredo sauce, mixing well to coat the pasta evenly.
6. Transfer the pasta mixture to a baking dish and spread it out evenly.
7. Sprinkle the bread crumbs over the top of the pasta mixture.
8. Bake in the preheated oven for 20 minutes or until the top is golden and crispy.
9. Remove from the oven, sprinkle with fresh parsley, and let it cool for a few minutes before serving.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 52 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from cauliflower.
• High in fiber, promoting digestive health.

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