Creamy Roasted Garlic Alfredo

Super simple
Super simple
Super simple
Super simple
timer
0:40 m
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11
Ingredients
eco
kcal

A creamy Alfredo pasta sauce would usually be a plant-based nightmare, but not anymore! Our brilliantly creamy and dreamy pasta sauce is made using roasted garlic and cauliflower, and is the perfect comforting pasta dish.

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Servings

Ingredients

For the recipe

<item-todo-done>1 medium cauliflower<item-todo-done><item-todo-done>1 large bulb garlic<item-todo-done><item-todo-done>300ml oat milk<item-todo-done><item-todo-done>2 tsp nutritional yeast<item-todo-done><item-todo-done>4 sprigs of thyme<item-todo-done><item-todo-done>2 sprigs of rosemary<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>500g linguine<item-todo-done><item-todo-done>15g fresh parsley<item-todo-done>

Ingredients

Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the recipe

<item-todo-done>2 medium cauliflower<item-todo-done><item-todo-done>2 large bulb garlic<item-todo-done><item-todo-done>600ml oat milk<item-todo-done><item-todo-done>4 tsp nutritional yeast<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done>4 sprigs of rosemary<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>1000g linguine<item-todo-done><item-todo-done>30g fresh parsley<item-todo-done>

Before you start

Preheat oven to 18  0˚C, fan setting | Baking Tray | Kettle boiled | Large saucepan | Medium saucepan | Small square of tin foil | Food processor | Jug

Prepare the cauliflower and garlic

  • Cut the cauliflower florets off the stalk, spread them out over the baking tray, drizzle with olive oil and season with a little salt and pepper.
  • Cut off the sprouting end of the garlic bulb, revealing the cloves inside.
  • Put the bulb in the middle of the tin foil square, drizzle over a little olive oil, season with a little salt and pepper, wrap the bulb in the tin foil, pop the bulb on the tray with the cauliflower, put the tray in the oven and roast for 25 mins until the cauliflower is tender.

Infuse the oat milk

  • Add the oat milk, nooch, rosemary, thyme and bay leaf to the saucepan and simmer over medium heat for 10 minutes.
  • Take the pan off the stove and leave to cool.

Make the sauce

  • Pour the infused milk into a jug through a sieve to catch the herbs.
  • Remove the tray from the oven and leave to cool to room temperature.
  • Squeeze the roasted garlic cloves out of their skins into the food processor | Add the cauliflower to the processor and blitz into a purée.
  • Keep the processor running and gradually pour the milk into the processor through the hole in the top.
  • When the sauce is completely smooth, turn off the processor.

Prepare the pasta and serve

  • Add the pasta to a large pot of boiling salted water and cook according to packet instructions (usually 9 minutes).
  • Whilst the pasta is cooking, pour the sauce into a large, high sided saucepan and simmer gently over a medium heat.
  • Pick the parsley leaves from the stalks.
  • Taste the sauce and season to perfection with salt, pepper and nooch.
  • Add a little (approx 50ml) pasta water to the sauce, drain the pasta, transfer to the pan and stir into the sauce.
  • Transfer the Creamy Roasted Garlic Alfredo to serving bowls, garnish with pepper and parsley and serve immediately.
£

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