In a previous life - not all that long ago - I was Tapas Bar Chef at BarComida in Redondo Beach.
I left that esteemed post last October and have not looked back, except that ... It has been pure joy that my “parting gifts” keep pouring in. These would be in the form of relationships with my cherished customers that carry on and on. Kind of like the love that is referenced in the theme song from Titanic ;-)
Most recently, one of said lovely people asked to engage me as“Pasta Chef” for an upcoming wedding rehearsal dinner. I am always honored by these requests!
Even better, it turns out that my client’s family owns Valente Pasta, so our menu will be supporting the home team!
Lo and behold, while exploring their site, I found a fantastic “Vegan Pasta Alfredo” recipe that I just have to share. I’ve adapted it slightly for my own taste, which I’ll explain in a moment.
As one who is very much NOT a fan of cauliflower, I was amazed at how delicious - and clearly very healthy - this rendition is, considering authentic Alfredo sauce is made with copious amounts of heavy cream, butter, and cheese.
Admittedly, I dolled this one up a little, with relatively-generous additions of real-life Parmiggiana-Reggiano, freshly ground pepper, and crushed chili flakes; and I used more olive oil. I also added cubed vegetables that I roasted while preparing the high-quality pasta and sauce. See recipe variations below.*
In my experience, this recipe worked best by boiling the water for the pasta, while preparing the cauliflower and sauteing the onion and garlic. While the pasta is cooking and as it’s done, you can be adding ladle-full portions of the the starchy water (up to 4-6 cups) as the perfect agent for thinning the sauce of the pureed vegetables.
For the record, I did use - and do recommend - traditional egg fettucine noodles, because I think the original Alfredo would appreciate that.
Enjoy the recipe, and stay tuned for more Appetizing News!
Until then, I remain,
Your Chef and Tour Maestra,