A great weeknight meal the whole family will enjoy!
Ingredients
4 cup
Cauliflower
(florets)
1/2 tbsp
Extra virgin olive oil
1 tbsp
Garlic
(minced)
1/2 cup
Almond milk, unsweetened
1 tbsp
Lemon juice
1/4 cup
Nutritional yeast
1/2 tsp
Onion powder
1/2 tsp
Garlic powder
(to taste)
3/4 tsp
Sea salt
(to taste)
1 dash
Black pepper
(to taste)
227 gm
Pasta, Fettuccine, dry
(boiled in water as per package instructions)
2 tbsp
Parsley, fresh
(chopped)
Instructions
Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
In a high-speed blender, add the cooked and drained cauliflower, sauteed garlic, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. Set aside.
Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
Add cauliflower sauce into the pot (can use the same pot) and add the drained pasta. Heat over low-medium until heated enough to your liking.
Salt again to taste (the pasta dilutes the flavour).
Serve with fresh parsley and black pepper.
Notes:
Add Vegetables
Feel free to add in your favorite sautéed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely!
Creamier
To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce.
Gluten-free
Use gluten-free pasta
Nut-free
Use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.
