Cauliflower Hemp Fettuccine Alfredo Recipe - Clean Eating Magazine

Cauliflower Hemp Fettuccine Alfredo

Serve this Cauliflower Hemp Fettuccine Alfredo Recipe as-is, or top with your favorite protein such as tofu, chicken or shrimp.

Cauliflower Hemp Fettuccine Alfredo recipe

Cauliflower Hemp Fettuccine Alfredo

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  • Duration
  • Prep Time
  • 4Servings


  • 8 oz whole-wheat fettuccine
  • 3 cups 
cauliflower florets, steamed
  • 1/4 cup 
hemp hearts, divided 
(TRY: Nutiva Organic 
Shelled Hempseed)
  • 2 tbsp coconut oil
  • 2 tbsp yellow miso paste
  • 1 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 2 
large zucchini, spiralized or shaved into noodles
  • 3 cups baby spinach
  • 1/4 cup chopped fresh basil leaves
  • Pinch 
ground black pepper


  1. Cook pasta according to package directions.
  2. Meanwhile, in a food processor, combine cauliflower, 3 tbsp hemp seeds, oil, miso, yeast, vinegar, salt and 1/3 cup water. Blend until smooth. Mixture should turn into a thick sauce – if too thick, add more water, 1 tbsp at a time, until a sauce consistency is reached.
  3. To a large sauté pan on medium, add cauliflower sauce and zucchini noodles. Cook for 3 to 4 minutes, stirring constantly, or until zucchini is tender and sauce has thickened. Fold in spinach and cook until wilted, about 1 minute. Fold in cooked pasta, toss until just incorporated, then remove from heat.
  4. Divide among plates and top with basil, remaining 1 tbsp hemp seeds and pepper.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 426
  • Carbohydrate Content: 61 g
  • Fat Content: 15 g
  • Fiber Content: 11 g
  • Protein Content: 19 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 567 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 5 g