Cut cauliflower into florets and bring a pot of salted water to a boil. Add cauliflower and boil for about 20 minutes, or until soft. Drain and set aside.

In a saucepan over medium heat, add 1 tablespoon of olive oil. Once hot, add diced shallots and sauté until soft and caramelized, about 5-7 minutes.

In your blender, combine cooked cauliflower, drained cannellini beans, non-dairy milk, sautéed shallots, and nutmeg. Blend until creamy, adjusting thickness with more milk if needed. Taste and season with salt and pepper.

In the same pan used for shallots, add another splash of olive oil if needed. Toss in mushrooms, chopped kale, sun-dried tomatoes, and red pepper flakes. Sauté for about 5 minutes until kale wilts and mushrooms are tender.

Prepare the pasta according to package instructions. Remember to save 1 cup of pasta water.

In the pot used for pasta, combine cooked pasta with Alfredo sauce, stirring to coat evenly. Add a splash of pasta water if the sauce is too thick.

If using, mix in the sautéed veggies and heat through, adding a splash of milk for moisture if it looks dry.

Store leftovers in an airtight container in the fridge for up to a week. Reheat on the stove with a little non-dairy milk to keep it creamy.