Healthy Alfredo

Serves: 4

Prep: 20 mins

Cook: 20 mins

Ingredients

4 cups (340g) dried pasta of choice

2 cups (268g) frozen peas

¹⁄₄ cup (10g) fresh basil, chopped

¹⁄₄ cup (10g) fresh parsley, chopped

¹⁄₄ cup (13g) onions, diced

Alfredo Sauce

2 ¹⁄₂ cups (800g) caluiflower

1 x 14oz. (400g) can of white kidney beans or cannellini beans

1 tsp. extra virgin olive oil

4 cloves garlic

¹⁄₄ cup (13g) onions, diced

4 tbsp nutritional yeast

¹⁄₂ tsp. of lime

³⁄₄ cup (180ml) low sodium vegetable stock

¹⁄₄ tsp chili flakes

1 tbsp lemon juice

Pinch of salt

Pinch of black pepper

Nutrition Key

Kcal	Fats	Carbs	Protein
581	4g	110g	30g

*nutrition per serving

Directions

1. Cut the cauliflower into medium-sized pieces. Steam the cauliflower until soft, approximately 8 minutes. Drain and set aside.

2. Mince the garlic and chop the onion for the sauce.

3. Bring a large saucepan of water to the boil on the stove. Once boiling, add in the pasta and cook for 12-15 minutes until al-dente (with a bite) Drain the pasta and set aside.

4. In a frying pan, sauté half of the onions with 1 teaspoon of olive oil for 5 minutes until caramelized. Then add in the garlic and sauté for another 30 seconds. Remove the pan from the heat.

5. Drain and rinse the white beans and add to a high powered blender along with the vegetable stock, steamed cauliflower, sautéed garlic and onions, nutritional yeast, lemon juice, chili flakes, white wine vinegar, and salt and pepper. Blend until smooth.

6. Transfer the sauce to a saucepan and heat on low until warmed through.

7. Now sauté the remaining half of the onions and peas in a frying pan for 3-5 minutes until the onions have softened.

8. Place the pasta in a bowl, top with the Alfredo sauce, and

9. lastly top with the sautéed onions, peas, and fresh herbs. Serve immediately.

   Tip: Top with vegan parmesan cheese if desired.