Not only is this meal gluten-free by using healthy spaghetti squash in place of traditional pasta, but it also replaces traditional alfredo sauce with a smooth, creamy and flavorful alfredo-style sauce made with cauliflower.
Spaghetti Squash With Basil and Creamy Cauliflower Alfredo Sauce [Vegan]
For the Dish:
- 1 large red bell pepper, diced
- 1 cup mushrooms, diced
- 1 small onion, diced
- 1/4 cup fresh basil, diced
- 1-2 tablespoons coconut oil
For the Sauce:
- 1 head of cauliflower
- 2 cups almond milk
- 5 garlic cloves, freshly crushed
- 2 tablespoons nutritional yeast
- 1/4-1/2 teaspoon Himalayan salt, or to taste
- A pinch of cayenne pepper, or to taste
For the Spaghetti Squash:
- 1 spaghetti squash
- 1-2 teaspoons extra virgin olive oil
To Make the Spaghetti Squash Pasta:
- Prepare spaghetti squash by cutting the spaghetti squash in half.
- Scrape out all the seeds from the inside.
- Rub olive oil on the inside of the spaghetti squash.
- Bake face down at 350°F for approximately 45-50 minutes.
- Use a fork to scrape the inside of the squash out to use as "pasta."
To Make the Sauce:
- Cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, then strain.
- Put the cauliflower, milk, nutritional yeast, pink Himalayan salt, cayenne pepper, and garlic in a high-speed and blend until smooth and creamy.
To Make the Vegetables:
- Dice the red bell peppers, onions, and mushrooms.
- In a saucepan, saute the red bell peppers, onions, and mushrooms until they are tender.
- Combine the vegetables, spaghetti squash pasta, and cauliflower alfredo sauce.
- Toss with fresh chopped basil right before serving.