12 oz Valente Fettuccine
2 shallots or 1/2 cup of onions chopped finely
2 Tablespoons of olive oil
1 large head of cauliflower or 20 oz frozen cauliflower
3 cloves of garlic
2 cups of water
¼ cup vegetarian parmesan cheese

Cut up and wash the cauliflower.  In a large pot, sauté shallots or onions until translucent add cauliflower, water and garlic, simmer until very soft, about 20-30 minutes.    This mixture will reduce down and create a creamy sauce.  That’s your Alfredo sauce. 

Cook pasta in salted boiling water following package directions, about 3-5 minutes and drain.  Toss pasta with “Alfredo Sauce” and grated (vegan) parmesan cheese.

Serves 4-6