Homemade Cauliflower Fettuchini Sauce

Hello Everyone!  Having tried a lot of recipes I had to try the classic vegan recipe as well. For the first time I have made a &qu...

Hello Everyone! 

Having tried a lot of recipes I had to try the classic vegan recipe as well. For the first time I have made a "cabonara". Which actually turned out to be first very easy (I could make it from scratch), quick and super tasty.

  • big cauliflower floret
  • 1 tablespoon butter
  • shallots, minced, or 2 tablespoons of minced onion
  • garlic cloves, minced
  • 1/4 cup (up to 1/2 cup) heavy cream
  • 1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano) or more
  • 1/2 teaspoon salt (or more, to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups fresh shelled peas (or use frozen)
  • 1 pound dried fettuccine pasta
  • fresh parsley, for garnish, optional

Makes 6 servings.
This cauliflower sauce reheats beautifully, so feel free to refrigerate the leftovers and reheat them later.

 Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente. Drain.

Clean the cauliflower head from green leaves, and chop it into reasonably large but manageable pieces. Place it in the big sauce pan with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft. Remove from heat and drain cauliflower from water. Do reserve some cooking water.


2) Melt the butter in a medium saucepan over medium-high heat. Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender. Add heavy cream and Parmesan cheese and bring to a boil. Cook just for a minute, stirring, until cheese melts. Remove from the heat.

3) In a food processor, combine cauliflower from step 1 and creamy sauce from step 2. Process really well, until a very creamy sauce forms. Feel free to add more heavy cream or cooking water (using 1/4 measuring cup) from step 1 to thin the sauce if it is too thick. Transfer sauce into a large sauce pan and keep it warm on the stove top. Season with salt and pepper, and nutmeg, to taste.


4) Cook the peas in boiling water for about 5 minutes, or according to instructions if using frozen peas.

6) Combine the cauliflower sauce (from step 3), cooked shelled peas (from step 4), and pasta cooked al dente (from step 5). Toss to combine thoroughly – over medium heat. Stir the sauce constantly. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

In my opinion the recipe is easy, fast and very delicious. It is filling and a very good meal to regain strength and have a lovely "normal" meal. I even caught my vegan- suspicious Dad throwing more than two eyes on the dish. Actually the meal is so filling that you want to eat more but can't because you simply full which is somewhat not fair. 
It is better served fresh and hot though so if you cook for just two, cut the measures in half! 
Ig you have not had a vegan cabonara sauce before, you really have to try this. I wish you a lot of fun cooking and eating
Until next time!

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