Healthy Fettucine Alfredo

Duration30 min
Healthy Fettucine Alfredo
Fettuccine Alfredo is a classic pasta recipe that charms us with its simplicity. Try this dairy-free version with cauliflower, nuts and classic spice garnish.


200 g cauliflower 60 g cashew nuts 3-4 cloves of garlic 200 ml water or vegetable broth 2 tbsp olive oil 1 tbsp of lemon juice 2 tbsp nutritional yeast flakes 0.5 tsp garlic powder Pinch of white pepper Black pepper 0.5-1 tsp herb salt (omit for small children) Pasta
  1. Bring the pasta to a boil according to the instructions on the package.
  2. Use only the flower part of the cauliflower, chop it into small pieces. Pour water into a saucepan and cook the cauliflower and cashews for 20min.
  3. Slice the garlic and fry until just brown in a pan with olive oil.
  4. After 20min have passed, pour all the ingredients into a blender and puree long and hard until the result is silky smooth. You can use cauliflower cooking water as the liquid, but you can also use vegetable stock if you prefer. If you do, please note the amount of salt so that the sauce does not become too salty. A hand blender will also work, just takes a little more time.
  5. Taste and add spices if you like.
  6. Pour the pasta onto a plate or into a bowl and stir the sauce into the mixture. Sprinkle with fresh parsley and grate some dietary yeast flakes as a vegan parmesan substitute on top if you like. 
  7. Serve!