Creamy Cauliflower Pasta
This is one of those ‘hidden veggies’ recipes. Cauliflower is a great way to make a creamy pasta without needing dairy! Don’t be stingy with the salt and nutritional yeast to boost the flavour.
Creamy Cauliflower Pasta
Ingredients
- 160 gram penne
- 400 gram cauliflower frozen also works
- 4 gloves garlic
- 2 tbsp nutritional yeast
- 50 gram cashew nuts
- 1 tbsp lemon juice
- 100 ml plant-based milk
- 1/2 tsp salt
- 1 tbsp olive oil
- fresh parsley optional
Instructions
- Preheat the oven 200 degrees.
- Start by putting the cashew nuts in water, on heat and boil softly so they go soft.
- Cut the cauliflower in florets and put it them on a lined baking tray. Add the (unpeeled!) garlic gloves as well and put in the oven. Bake for about 25 minutes.
- In the meantime, prepare the penne by boiling for 12 minutes. Drain and set aside.
- Chop the onion. Heat some oil in a pan and bake the onion on low heat for about 5 minutes.
- Take the cauliflower and garlic from the oven. Peel the garlic and drain the cashew nuts. Add the following to a bowl or a tall measuring cup: cauliflower, garlic, lemon juice, plant milk, nutritional yeast, cashew nuts and salt. Blend until smooth. Note: If you have a great blender you can blend everything at once. If you don't (like a standing mixer), you may want to blend the cashew nuts + plantmilk separately first.
- Add the cauliflower sauce the pan with onions, and heat for 2-3 minutes. Mix in the penne and add the chopped parsley.