|Kate Middleton's Pasta Alfredo - Chloe's Vegan Italian Kitchen|
I first made this dish last December for Christmas. I had just gotten Chloe Coscarelli's new cookbook Chloe's Vegan Italian Kitchen (buy yourself a copy here to fully enjoy!) and was rapidly making my way through it. My mom helped a lot with this one! It makes a huge batch when using one pound of pasta so get ready for leftovers, or feed to a large group.
I just made this again for dinner for my boyfriend and I. With a reminder on the taste, I can say it's on the sweeter side because of the caramelization of the vegetables. It's not your traditional alfredo sauce and without any soaked nuts to add fat it left me wanting a slightly creamier, more satiating sauce. Regardless it's still a good dish and with the added homemade vegan Parmesan (a little on the sweet side, as well) it was enjoyable. I don't know if it lives up to the adorable name, but for how easy it was to prepare it's worth a try!
12 oz. cauliflower florets, fresh (use a kitchen scale to measure)
5 garlic cloves, whole
1 onion, sliced
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 pound fusili pasta (I used Trader Joe's Gluten-Free Brown Rice Fusilli)
2 cups almond milk
2 tablespoons lemon juice
Ground black pepper
Italian parsley, fresh, for garnish
1/2 cup blanched almonds
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
1 teaspoon maple syrup
To Prepare Pasta Alfredo:
|Cauliflower, Onion, and Garlic Cooking|
While vegetables are cooking, prepare the pasta according to package in salted water. Drain and rinse, particularly if using gluten-free pasta as the water gets cloudy.
In a blender, add in cooked vegetables, almond milk, lemon juice, and remaining 1/2 teaspoon of sea salt. Blend until smooth. Toss sauce with the cooked pasta and add pepper to taste. Top with parsley garnish and Parmesan topping.
To Prepare Parmesan Topping:
|Making Blanched Almonds|
In a food processor, combine blanched almonds, nutritional yeast and sea salt. Pulse until it forms a crumble. Add in maple syrup and pulse again. Use this to top each serving of the pasta alfredo.
|Parmesan Topping - Chloe's Vegan Italian Kitchen|
|Leftover Parmesan Topping!|