Cajun Cauliflower Alfredo with Mushrooms and Peppers
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Note from the author: "This lightened up Cajun Cauliflower Alfredo with Mushrooms and Peppers is the perfect decadent dinner—penne pasta with sautéed mushrooms, peppers, and onions; tossed in a simple, rich and creamy Alfredo sauce; and topped with crispy, caramelized roasted cajun cauliflower! Packed with veggies and dairy-free, this is an indulgent dinner you can feel good about!"

6 servings

Active Prep: 10 min
Cook: 1 hour


  • 1 medium head cauliflower, chopped into bite-size pieces
  • 4 Tbsp. olive oil, divided
  • 1 1/2 tsp. salt, divided
  • 2 Tbsp. Cajun Blackening Seasoning, divided
  • 8 oz. penne pasta (or your favorite kind of pasta)
  • 2 cups cashews, soaked overnight and drained*
  • 2 cups water
  • 2 Tbsp. nutritional yeast**
  • 8 oz. button mushrooms, thinly sliced***
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 Tbsp. minced garlic
  • Chopped parsley, for garnish (optional)

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*You don't need to soak the cashews if you have a high-powered blender like a Vitamix or Blendtec. If you forget to soak them overnight, you can do a quick soak by boiling some water, pouring it over the cashews and letting them soak for 15 minutes or so. **Nutritional yeast adds a cheesy flavor to food and is different than baker's yeast. You can find it at many grocery stores, your local health food store, or online. ***Use thick slices of Portabella mushrooms for a meatier texture.

This recipe was submitted to us by Taylor Simpson from her blog, Two Shakes of Happy.


Preheat oven to 425 degrees. Toss cauliflower with 2 Tbsp. oil, 1/2 tsp. salt, and 1 Tbsp. Cajun Blackening Seasoning on a greased baking sheet until cauliflower is evenly coated. Roast for 25 minutes. While cauliflower is roasting, fill a pot with water and bring to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain pasta. Toss with a bit of oil so it doesn't stick together and set aside. Add cashews, 2 cups water, and nutritional yeast to a blender and puree until smooth. Set aside. Heat a large, deep skillet over medium heat and add remaining 2 Tbsp. oil, mushrooms, onion, and bell peppers. Saute veggies until soft and tender, about 8 to 10 min., then add minced garlic and 1 Tbsp. Cajun Blackening seasoning. Cook for 2 more min. Finally, add the cashew cream along with 1 tsp. of salt and reserved pasta water. Cook for 3 to 4 min., or until the sauce has thickened slightly. Add the pasta, stir, and cook for 1 to 2 more min., until heated through. Add more water if needed until you reach your desired sauce consistency and remove from heat. Top the pasta with roasted cajun cauliflower and chopped parsley.

Taylor Simpson from twoshakesofhappy.com



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