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Linguine with vegan Alfredo sauce

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Ingredients for 2 servings:

  • 250g linguine
  • 200 g peas
  • 400 ml vegetable stock
  • 200 ml plant-based cream (Plant Cream Cuisine)
  • ½ cauliflower
  • 3 garlic cloves
  • 3 tbsp nutritional yeast
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with cauliflower and peas

Cut the cauliflower into florets and sauté until tender. Purée the cauliflower, garlic, vegetable broth, plant-based cream, and nutritional yeast in a blender until smooth. Season with salt and pepper. Bring the sauce to a boil in a large pan with the drained linguine and peas until the pasta is tender. If the sauce becomes too thick before the pasta is cooked, add a little more vegetable broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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