اسباغيتي بصوص الفريدو

Heat olive oil in a pan and sauté the cauliflower and cashews until golden.

Add the garlic and sauté until fragrant.

Add the vegetable broth and cover until the cauliflower is tender, about 18-20 minutes.

Blend until smooth and creamy (you can add ½ cup broth during blending).

This cream can be prepared and stored in the refrigerator for 3-4 days.

Cook the spaghetti for 10 minutes.

Add enough sauce and more water until it reaches a semi-liquid consistency or to your preference.

Add the spaghetti to the Alfredo sauce and toss to combine; let it cook for 5 minutes