“Cheesy” Mung Bean Fettuccine with Cauliflower Alfredo

Liana Werner-Gray

by | Updated: October 29th, 2019 | Read time: 1 minute

With a few modifications, this typically heavy dish gets a healthy makeover. The sauce, cleverly made from blended cauliflower and plant-based milk, is a creamy dream that tastes just like its inspiration but doesn’t include any unwanted ingredients. When tossed with gluten-free edamame-mung bean fettuccine, the sauce clings to the noodles resulting in a mouthwatering meal that’s deceptively simple and doesn’t skimp on flavor. Sprinkle on some vegan parmesan cheese and enjoy Italian night in a whole new light.

Top View of Noodles in Creamy Sauce with Sprinkled White Cheese | Vitacost Blog

Top View of Noodles in Creamy Sauce with Sprinkled White Cheese | Vitacost Blog
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 404.06 kcal
Author Liana Werner-Gray


Alfredo sauce


  1. In saucepan over high heat, boil cauliflower florets in water until soft, about 10 minutes. Drain.
  2. In medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden. Stir in mushrooms; cook 3 minutes.
  3. Meanwhile, in blender, combine cauliflower and remaining sauce ingredients. Blend on high until creamy and smooth. Add to saucepan.
  4. Stir in veggies, cream cheese, vegan parmesan and fettuccine.
  5. Serve with sprinkle of parmesan and fresh parsley.

Recipe Notes

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Nutrition Facts
Amount Per Serving
Calories 404.06 Calories from Fat 151
% Daily Value*
Fat 16.76g26%
Saturated Fat 4.97g25%
Sodium 641.39mg27%
Potassium 1696.06mg48%
Carbohydrates 35.12g12%
Fiber 18.89g76%
Sugar 8.93g10%
Protein 31.63g63%
Vitamin A 333.12IU7%
Vitamin C 49.86mg60%
Calcium 155.12mg16%
Iron 1.26mg7%
* Percent Daily Values are based on a 2000 calorie diet.