Name: creamy veggie alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine pasta; 2 tbsp unsalted butter; 2 tbsp olive oil; 1 small onion, finely diced; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup low‑fat milk; 1 cup grated Parmesan cheese; 1 cup frozen peas; 1 cup sliced carrots; 1 cup broccoli florets; 1 tsp salt; ½ tsp black pepper; ¼ tsp ground nutmeg; Fresh parsley, chopped (for garnish)

creamy veggie alfredo

Published on November 29, 2025

4.8 (245 reviews)

Save This Recipe!

Click to save for later - It only takes 2 seconds!

Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Creamy without dairy A silky sauce made from cauliflower and cashews gives indulgence while keeping the dish light and lactose‑free.

✓ Veggie‑packed Broccoli, peas, and carrots add color, texture, and a boost of vitamins, turning a classic comfort food into a balanced meal.

✓ One‑pot convenience Everything cooks in a single skillet, so cleanup is minimal and flavors meld beautifully.

Craving the richness of classic Alfredo but want a healthier, plant‑based twist? This Creamy Veggie Alfredo delivers that luxurious mouthfeel using cauliflower and cashews, while sneaking in a rainbow of vegetables. In under 40 minutes you’ll have a restaurant‑quality pasta that satisfies both comfort‑food cravings and nutrition goals.

1 medium cauliflower head, florets Provides the creamy base; can substitute with cauliflower rice.

½ cup raw cashews (soaked 4 h) Creates the silky texture; almond butter works as a substitute.

1 cup broccoli florets Adds crunch and vitamin C.

½ cup frozen peas Sweet pop and extra protein.

2 tbsp olive oil For sautéing vegetables.

2 cloves garlic, minced Adds aromatic depth.

¼ cup nutritional yeast Gives a cheesy flavor without dairy.

Salt & pepper, to taste Season gradually.

Instructions

Steam & Blend the Base

Steam cauliflower florets until fork‑tender (about 8 min). Transfer to a high‑speed blender with soaked cashews, ¼ cup water, and nutritional yeast. Blend until completely smooth; set aside.

Pro Tip: Add a splash more water if the sauce feels too thick; it will thicken again when combined with pasta water.

Cook Pasta & Veggies

In a large skillet, heat olive oil over medium heat. Sauté garlic 30 seconds, then add broccoli and peas. Cook 4‑5 min, stirring, until bright‑green. Meanwhile, boil pasta in salted water until al dente; reserve ½ cup cooking water.

Pro Tip: Toss vegetables with a pinch of salt to draw out moisture and keep them crisp.

Combine Sauce & Pasta

Reduce heat to low. Stir the cauliflower‑cashew sauce into the skillet, then add the cooked pasta and reserved pasta water. Toss everything together for 2‑3 min, allowing the sauce to cling to the noodles.

Pro Tip: Finish with a drizzle of olive oil for extra gloss.

Season & Serve

Season with salt, pepper, and an extra sprinkle of nutritional yeast. Plate immediately, garnish with a few fresh basil leaves or a pinch of red pepper flakes for heat, if desired.

Pro Tip: A squeeze of lemon juice brightens the sauce just before serving.

Expert Tips

Tip #1: Blend Warm

Add the warm cauliflower to the blender; heat helps achieve a smoother texture without over‑processing.

Tip #2: Use Pasta Water

Starchy pasta water emulsifies the sauce, giving it a glossy finish and preventing clumping.

Tip #3: Freeze Cashews

Frozen cashews blend even smoother, creating a richer mouthfeel without extra oil.

Storage & Variations

Store leftovers in an airtight container for up to 3 days; reheat gently, adding a splash of plant milk if the sauce thickens. Swap broccoli for asparagus, use quinoa instead of pasta, or stir in cooked chicken for a protein boost.

Frequently Asked Questions

Yes, substitute ½ cup heavy cream for the cashew blend, but you’ll lose the vegan aspect and increase saturated fat. Adjust seasoning accordingly.

Replace cashews with ½ cup silken tofu or soaked sunflower seeds; both blend smooth and keep the sauce creamy without nut allergens.

Yes, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat with a splash of water or plant milk to restore creaminess.

Use gluten‑free pasta such as brown rice or lentil noodles. All other ingredients are naturally gluten‑free.

Nutrition (per serving)

Calories

420 kcal

Protein

18 g

Carbs

55 g

Fat

12 g

creamy veggie alfredo

Why You'll Love This Recipe