CAULIFLOWER PASTA
This is definitely one of my favourite pasta recipe. Why? because it's simple to make, tasty and nutritious. I think you'll like it as much as I do.
Servings: 3 servings | Calories: 569kcal | Author: Andrea Aronica
Ingredients
300g pasta*
40g cashews
40g walnuts
600g cauliflower
30g nutriotional yeast
2 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
Pepper to taste
2 tsp salt
1/2 lemon juice
1/2 tsp turmeric
20ml cooking water
20g tomato sage vegan cheese (Happy Cashew)
Method
Add some water to a saucepan and boil cauliflower for around 30 mins until soft, you can check it out using a fork;
Once it’s ready drain the water;
In a high speed blender, blend wallnuts and cashews;
Place in the same blender cauliflower, garlic powder, onion powder, mustard powder, nutritional yeast, pepper to taste, tomato sage vegan cheese (Happy Cashew), salt, turmeric and the juice of half a lemon;
Blend until you get a uniform sauce;
Cook the pasta as shown on the package;
Before draining the pasta, remove 20ml of cooking water;
Add the water to the sauce and give it a good stir or blend it again**;
Now pour the sauce on top of your pasta and give it a good mix;
For the extra kick I added some chili pepper and fresh thyme.
Notes
* I went for spaghetti but you can use the type of pasta you like the most.
** If the sauce is too thick, feel free to add more cooking water.
Nutrition
