Organic Vegetarian Fettuccine Alfredo

If you are like me, you enjoy a hearty meal that sticks to your bones. Unfortunately however a lot of times that means a meal with high fat, or animal products in general. One of my cold day comfort meals has always been Fettuccine Alfredo. If you are going vegetarian however, the cream and cheese don't fit into your new diet. Check out this recipe. It uses cauliflower instead.

Be sure to get your organic groceries at: www.naturoganics.com

Vegetarian Fettuccine Alfredo Recipe

Serves 4

Ingredients
4 heaping cups cauliflower florets (1 small/medium cauliflower)
1/2 Tbsp. extra virgin olive oil
1 Tbsp. minced garlic
1/2 cup whole organic milk
1/4 cup nutritional yeast
1 Tbsp. fresh lemon juice
3/4 tsp. fine grain sea salt, or to taste
1/4-1/2 tsp. freshly cracked pepper, or to taste (you can also use white pepper here if you want the color to be uniform)
Fettuccine pasta of choice
Chopped fresh parsley, for garnish

Method

1. Boil cauliflower for about five minutes until cooked through. Drain and set aside.

2. Heat olive oil in a large pot over medium heat. Add in garlic and cook until fragrant.

3. Process cooked cauliflower in a food processor or high speed blender for a few minutes, or until smooth. Add in garlic, milk, nutritional yeast, lemon juice, salt, and pepper. Blend for another minute.

4. Turn the heat down to low and add the contents of the blender back into the pot.

5. Cook fettuccine as per your directions. Top with cauliflower alfredo sauce or you can combine in the pot. Garnish with parsley and a drizzle of high quality olive oil. You can also top with sauteed mushrooms for an even heartier dish.

Recipe adapted from Oh She Glows.

Source:http://www.organicauthority.com/vegetarian-fettuccine-alfredo-recipe-with-cauliflower-sauce/