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 vegan cauliflower Alfredo sauce. Spaghetti squash is really simple to make and a great gluten-free alternative to pasta. While it doesn't taste exactly like pasta, it's still fun to eat and tasty! This recipe has bell pepper, mushrooms, and onion, but feel free to add whatever veggies you like! The vegan cauliflower Alfredo sauce is the star of this dish. It's so creamy and flavorful, but still quite easy to make! Just cauliflower, almond milk, nutritional yeast, garlic, salt, and pepper! That's it. Once you try it, you'll want to put the vegan cauliflower Alfredo sauce.
Spaghetti Squash With Basil and Creamy Cauliflower Alfredo Sauce [Vegan]
Serves
1-2
Ingredients You Need for 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
How to Prepare Spaghetti Squash With Basil and Creamy Cauliflower Alfredo Sauce [Vegan]
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.
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Basil - Cauliflower
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Italian Sauce Recipes - Pasta
- Squash
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Nutritional Information
Total Calories: 626 | Total Carbs: 69 g | Total Fat: 26 g | Total Protein: 27 g | Total Sodium: 1652 g | Total Sugar: 24 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Karielyn Tillman
See My RecipesKarielyn is a wife and mother of three. Her website, The Healthy Family and Home, features organic, healthy, clean eating, and nutrient-dense foods, recipes, and ingredients. No matter what diet plan you follow, Karielyn wants to help you make healthier food choices, read ingredient labels, and learn about what's in the foods you eat. Eat like it matters…because it does!
It did make a lot of sauce which was good, but extremely garlicky. I would recommend either halving the garlic or adding it a clove at a time and tasting it to see if it\’s necessary to add more. The mushroom/pepper/onions were delicious.
Looks delicious. This copy of the recipe does not have onion information, what kind and how much? Thanks