Description
A healthy and delicious vegan and gluten-free take on classic Alfredo pasta featuring roasted spaghetti squash strands tossed in a creamy cauliflower-based sauce enriched with nutritional yeast and vegan butter.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash, halved and seeds removed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Cauliflower Alfredo Sauce
- 2 cups cauliflower florets, chopped into large pieces
- 1/4 cup plain, unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/2 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon vegan butter
- 1/2 teaspoon salt
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Place the halved and seeded spaghetti squash cut-side down in a baking dish. Drizzle with 1 tablespoon of olive oil. Roast for 30-45 minutes until the squash is fork-tender.
- Prepare the Squash Strands: Using a fork, scrape the flesh of the roasted spaghetti squash to release the characteristic spaghetti-like strands. Toss these strands with the remaining 1 tablespoon olive oil, garlic powder, and 1/2 teaspoon salt to season.
- Cook the Cauliflower: Steam or boil the cauliflower florets until fork-tender, approximately 5-7 minutes. Drain well and transfer to a food processor or high-speed blender.
- Make the Alfredo Sauce: To the cooked cauliflower in the food processor, add almond milk, nutritional yeast, lemon juice, garlic, freshly grated nutmeg, vegan butter, and 1/2 teaspoon salt. Blend until the mixture becomes a completely smooth, creamy sauce.
- Toss and Serve: Combine the spaghetti squash strands with enough of the cauliflower Alfredo sauce to lightly coat them. Plate the coated spaghetti squash and spoon any remaining sauce generously on top to serve.
Notes
- For best results, use a large spaghetti squash for two servings.
- Adjust seasoning according to taste, especially salt and garlic.
- Steam cauliflower to preserve more nutrients, or boil if preferred.
- Ensure the sauce is blended very smooth for a creamy texture similar to traditional Alfredo.
- This dish can be doubled easily to serve more people.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
