ZENB Creamy Vegan Cauliflower Alfredo Penne


PREP TIME 5 minutes

COOK TIME 15 minutes

TOTAL TIME 20 minutes

Nutrition Facts


Serving Size: 252g
Servings: 6

Calories: 290

Amount per Serving*% Daily Value
Total Fat8g10%
Saturated Fat2.5g13%
Trans Fat0g
Dietary Fiber8g29%
Total Sugar3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 1mcg 6%
Calcium 106mg 8%
Iron 3mg 15%
Potassium 546mg 10%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


This easy recipe is a homemade Vegan Alfredo sauce full of flavor and cauliflower. The mixture is divine and can satisfy your alfredo craving in 30 minutes. Enjoy ZENB Penne Pasta covered in this velvety smooth alfredo sauce. This dish is also low calorie and a good source of fiber.


  • 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
  • 3 cups riced cauliflower (about 10 ounces)
  • 1/4 cup raw unsalted cashews (1 ounce)
  • 1 clove garlic
  • 1 cup unsweetened non-dairy milk
  • 2 tablespoons vegan butter
  • 1 tablespoon nutritional yeast
  • 3/4 teaspoon kosher salt
  • 1 tablespoon finely chopped Italian parsley
  • freshly ground black pepper



Cook ZENB Pasta in large pot as directed on package. Reserve 1/4 cup pasta cooking water; return pasta to pot.


Meanwhile, bring cauliflower, cashews, garlic and milk to a boil in medium saucepan on medium-high heat. Reduce heat to low; simmer 10-12 minutes until cauliflower is tender.


Transfer cauliflower mixture to blender jar. Add reserved pasta water, butter, nutritional yeast and salt. Remove center cap from blender lid. Blend on high speed while loosely holding a clean dishtowel over lid until mixture is smooth. Pour into pot with pasta.


Mix gently on low heat for 2-3 minutes or until well combined. Sprinkle with parsley and pepper before serving.

Tasty Tips

Riced cauliflower is often sold in both the fresh produce and frozen sections of the grocery store.

Substitute olive oil for the vegan butter.

Any unsweetened, unflavored oat or nut milk works well in this recipe.

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