Vegan Fettuccine Alfredo with pan-fried Brussels Sprouts and crispy coconut bacon. An easy and quick recipe for a delicious and creamy pasta sauce made from cauliflower. Yeast flakes provide the “cheesy flavor” and cashew butter makes the sauce particularly creamy. The pasta dish is served with seasonal pan fried Brussels sprouts and crispy bacon made from coconut chips, which tastes typically “smoky”. The easy recipe requires only a few ingredients and is made in only 20 minutes.
Brussels sprouts season
YAY or NAY? While I hated Brussels sprouts as a child, today I always look forward to the Brussels sprouts season. I like to eat it pan fried and seasoned with a little sea salt and pepper. Simple, but incredibly tasty.
The first recipe I made this season is also one of my favorite Brussels sprouts recipes: vegan Fettuccine Alfredo made from cauliflower. Cauliflower as a pasta sauce base might sound strange at first, but believe me: it tastes so delicious!
You can already find the basic recipe on my blog. In the article I also listed my biggest surprises when it comes to “hidden” vegetables in recipes ;-). The fact that I’m sharing another hidden cauliflower recipe with you guys today should be clear enough that these surprises were pretty positive.
Vegan Fettuccine Alfredo – the details
The recipe couldn’t be easier.
The base is onion, garlic, cauliflower and vegetable broth as well as yeast flakes, lemon juice, spices and vegan butter or cashew butter. First, the vegetables are cooked and then pureed in a blender with the other ingredients to make a creamy sauce. Depending on the consistency you want, you can add some water or plant-based milk.
Finally, serve with pasta and vegetables / toppings of your choice.
Pan-fried Brussels sprouts
Have you ever tried the combination of Brussels sprouts and Fettuccine Alfredo? The creamy sauce with a hint of cheesy taste is incredibly good with Brussels sprouts. In this recipe I halved the Brussels sprouts and fried them in a little oil in a pan. I only used sea salt and pepper for seasoning – in my opinion it doesn’t take much more.
Crispy “bacon” made from coconut chips
The smoky and crispy “bacon” made from coconut chips goes perfectly with the creamy pasta dish with Brussels sprouts. For the quick and vegan version, the coconut chips are marinated in oil, soy sauce, maple syrup, apple cider vinegar, smoked paprika powder and smoked salt and then baked in the oven until crispy.
If you are looking for a tasty and quick recipe for lunch or dinner, you cannot go wrong with this pasta dish. Have fun trying it out and enjoy your meal!
Looking for more vegan lunch or dinner recipes? Try one of these…
- Vegan Lasagna
- Oven Baked Crepes with Spinach Feta Filling
- Pumpkin Mac and Cheese
- Lentil Pumpkin Curry with Naan bread
- Creamy Tomato Soup
- Pumpkin Soup with crispy chickpeas
- Pumpkin Curry
- Cauliflower Soup with vegan Bacon
- Pumpkin Lasagna with Spinach and Cashew Ricotta
- Lentil Stew
If you make this pasta recipe, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegane Fettuccine Alfredo with Brussel Sprouts and Coconut Bacon
Ingredients
Fettuccine Alfredo
- 1 tbsp oil
- 1 onion chopped
- 3 garlic cloves chopped
- 500 g cauliflower
- 250 ml vegetable stock
- 4 tbsp nutritional yeast
- 1/2 lemon squeezed out
- 1/2 tsp soy sauce
- salt and pepper to taste
- 1 tbsp vegan butter or cashew butter
- 1 tbsp cashew butter to make it creamy, optional
- Fettuccine Pasta
Brussel Sprouts
- 2 tbsp oil
- 400 g brussel sprouts
- salt and pepper to taste
Coconut Bacon
- 75 g coconut chips
- 1 tbsp oil
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 tbsp apple cider vinegar
- 1/2 tsp red pepper powder (smoked)
- 1/2 tsp smoked salt
Instructions
- Heat oil in a pot. Add the onion and garlic and sauté until the onion is translucent. Add cauliflower and pour in the broth. Bring to the boil and simmer for about 5-10 minutes until the cauliflower is cooked. Then pour into a mixer *.
- Add the remaining ingredients and mix into a creamy sauce. If it is too thick, add more vegetable milk or water. Season again to taste.
- Prepare pasta according to package instructions.
- Heat oil in a pan. Cut the stalk from the Brussels sprouts and remove the outer leaves. Halve the Brussels sprouts and fry them in the pan until they are golden brown. Season to taste with sea salt and pepper.
- Mix the sauce with the pasta and place in a bowl. Serve with Brussels sprouts and coconut bacon.
Coconut Bacon
- Mix all ingredients well in a bowl and let the coconut chips soak in the marinade. In the meantime, preheat the oven to 180 degrees top and bottom heat and line a baking sheet with baking paper.
- As soon as the oven is warm, spread the coconut chips on the baking sheet and bake for about 15 minutes until crispy. Turn once after about 8 minutes of baking time.
Notes
- You can also carefully puree the sauce with a hand blender.
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