Edamame Pasta with Roasted Cauliflower Alfredo (vegan & gluten-free)

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We bet you’ve never eaten noodles quite like this before! Made out of organic edamame and mung beans, this pasta dish is loaded with plant-based protein from non-GMO beans and dairy-free, veggie-based sauce. Homemade sauces are the best alternative to overly processed store-bought options, which often contain dairy.

This twist on traditional Alfredo sauce uses one head of fresh white cauliflower, which is roasted, combined with spices and blended into a healthy, creamy dressing. But be forewarned, just one bite of this gluten-free meal will change your previous perspective on pasta.

Gluten- & Dairy-Free Edamame Fettuccine with Roasted Cauliflower Alfredo | Vitacost.com/Blog


1 pkg. Explore Cuisine Organic Edamame & Mung Bean Fettuccine
8-oz. dairy-free cream cheese
4 cups cauliflower florets
2 cups vegetable broth
2 Tbsp. Vitacost Organic Extra Virgin Olive Oil
1 Tbsp. smoked paprika
2 garlic cloves
Salt and pepper, to taste
Fresh parsley, to garnish


  1. Preheat oven to 375 degrees F. In bowl, toss cauliflower florets with olive oil, salt and pepper. Roast for 25 minutes.
  2. In high-speed blender or food processor, combine roasted cauliflower, dairy-free cream cheese, paprika, garlic and vegetable broth. Blend until smooth.
  3. Transfer sauce to a pot and warm on stove.
  4. Prepare fettuccine per directions on box.
  5. Combine sauce and fettuccine; gently toss to coat.
  6. To serve, plate pasta, garnish with fresh parsley and sprinkle smoked paprika on top.

For more tasty recipes by Cindy Gordon, visit her site Vegetarian Mamma.