Creamy Cauliflower Pasta
Ingredients
Quickie Vegan Parmesan
-
¾
cup
raw cashews, walnuts or sliced almonds
-
¼
cup
nutritional yeast
-
1
teaspoon
fine sea salt
-
1
teaspoon
lemon zest (optional)
Pasta
-
¾
lb
linguine of choice
-
2
tablespoons
olive oil
-
4
cups
small cauliflower florets
-
4-5
cloves
garlic, minced
-
1
pinch
chili flakes
-
½
teaspoon
sweet paprika
-
½
cup
slow-roasted tomatoes, lightly chopped or mashed
-
sea salt and ground black pepper
-
⅓
cup
raw cashews, soaked for at least 4 hours
-
½
cup
filtered water
-
½
cup
shelled fresh or frozen peas
-
2
sprigs
fresh basil, sliced
-
2
green onions, sliced
-
1
cup
quickie vegan parmesan, divided
Instructions
- Make the vegan parmesan by blending nuts, nutritional yeast, salt, and lemon zest until finely ground.
- Cook the pasta according to package directions, reserving 1 cup of the pasta cooking water before draining.
- In a large sauté pan, heat olive oil over medium heat, add cauliflower and sauté until lightly softened.
- Add garlic, chili flakes, paprika, tomatoes, salt, and pepper to the pan and stir.
- In a blender, combine soaked cashews, reserved pasta water, and filtered water, blending until smooth.
- Pour the cashew milk into the pan, add peas, bring to a boil, then lower to a simmer until cauliflower is soft.
- Fold the cooked pasta into the mixture to coat with the sauce.
- Sprinkle basil, green onions, and half of the parmesan onto the pasta and stir to combine.
- Serve hot with remaining parmesan on top and additional chili flakes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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