Vegan Cauliflower Fettuccine Alfredo with Kale

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Fettuccine Alfredo with shrimp

Indulge guilt-free with our Vegan Cauliflower Fettuccine Alfredo with Kale! 🌿🍝 Creamy cauliflower sauce, tender fettuccine, and nutritious kale come together for a satisfying and delicious meal. Dive into this plant-based twist on a classic!


  • Prep Time : 15 minutes
  • Cook Time : 30minutes
  • Total Minutes : 45 minutes
  • Servings: 5 – 6 Servings 
  • CALORIES: Approximately 320 to 325 kcal


  • ½ cup fresh whole-wheat breadcrumbs, toasted
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon grated lemon zest
  • 4 cups cauliflower florets (1 small head)
  • 1 cup raw cashews
  • 8 ounces whole-wheat fettuccine
  • 4 cups lightly packed thinly sliced kale
  • 3 tablespoons lemon juice
  • 2 tablespoons white miso
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¾ teaspoon salt
  • 1 cup water


  1. Set a big kettle of water to boil. In a small bowl, combine the breadcrumbs, parsley, and lemon zest. Place aside.
  2. Boiling water should be added to the cauliflower and cashews. Cook for 15 minutes, or until the cauliflower is very soft. Transfer the cashews and cauliflower to a blender using a slotted spoon.
  3. When the water is boiling, add the pasta and cook for 10 minutes while stirring. When the pasta is nearly done, add the greens and cook for an additional minute. Refill the saucepan with the spaghetti and kale after draining.
  4. Miso, salt, garlic powder, onion powder, lemon juice, and one cup of water should all be added to a blender and blend until smooth. Pasta should be thoroughly coated after being added to the sauce. Top with the breadcrumb mixture before serving.

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