Vegan Alfredo Pasta Bake

My Vegan Alfredo Pasta Bake is rich, creamy and completely guilt-free. It’s packed with healthy ingredients and is an easy way to rev up your nutrient intake without even realising you’re eating vegetables.

Ingredients

• 1 cup pasta of choice

• 2 cups mushrooms (I used pearl oyster mushrooms)

• Handful of fresh spinach

• Handful vegan cheddar cheese, shredded

For the sauce

• 3 cups cauliflower

• 2 cloves fresh garlic or 2 tsp garlic powder

• 2 tbs nutritional yeast

• 2 tbs raw cashews

• Juice of half a lemon

• 1 cup warm water

In a small pot, boil the cauliflower until soft.

While that’s boiling, cook your pasta of choice according to package instructions. Once cooked, drain the pasta.

To the same pot, lightly cook the mushrooms. Stir in the spinach until wilted, then add the pasta back in.

Once the cauliflower is soft, drain the water and add the cauliflower to a high speed blender. Add all the sauce ingredients and blend until smooth.

Stir the sauce through the pasta, then transfer the mixture to a deep baking dish

Top with the vegan cheddar bake at 220 degrees C until the cheese is melted.

Serve while hot. Enjoy!

Don’t forget to tag me in your creations on instagram @umoyawellness