Buy all ingredients right below the recipe
INGREDIENTS
- 460 g cauliflower
- 2 tbsp extra virgin olive oil
- 5 cloves garlic, chopped
- 125 ml unsweetened almond milk
- 15 ml lemon juice
- Salt to taste
- Pepper to taste
- Parsley for garnish
- 1 pc onion
- 350 g pasta
- 20 g nutritional yeast
INSTRUCTIONS
- 1Meanwhile, cook the pasta according to the instructions on the package. Drain it, then return it to the pot and set aside.
- 2Steam the cauliflower in a pot of water for 8-15 minutes, until tender. Then drain it well.
- 3In a small pan, heat the oil, add the chopped onion and garlic, and sauté over low heat for 4-5 minutes, until softened and fragrant. Be careful not to burn it.
- 4Place the softened cauliflower, sautéed onion and garlic, milk, nutritional yeast, lemon juice, salt, and pepper into a high-speed blender. Blend until you get a very smooth, creamy sauce. Taste and adjust seasoning if necessary.
- 5Pour the cauliflower sauce into the pot with the pasta and mix thoroughly. Heat over low-medium heat until everything is warmed through. Since the pasta will mellow the flavor of the sauce, taste it and add more salt, pepper, lemon, or other spices if needed.
- 6To serve, divide the warm pasta among plates and sprinkle with a little more salt and pepper to taste. Squeeze some lemon juice over it and garnish with freshly chopped parsley. Optionally, you can add your favorite cooked vegetables, such as broccoli, green peas, leeks, asparagus, or pumpkin.
