This creamy cauliflower pasta is so delicious and comforting it’s hard to believe it’s totally #vegan.
Instead of using cheese or cream to achieve that perfectly creamy texture I’ve blended cauliflower and cashews for a silky sauce that is packed full of flavour from nutritional yeast, dijon mustard and veg stock.
I’ve kept my bowl simple but you could top this off with extra roasted cauliflower, cauliflower leaves or even some roasted mushrooms to pack even more flavour and plant goodness into this dish.
1 tbsp of olive oil
3 garlic cloves, sliced
1 small cauliflower
1 big pinch salt
250ml veg stock
2 tbsp nutritional yeast
30g of cashews
1/2 lemon juiced
Cook the pasta according to package instructions.
Heat a medium sized frying pan with the olive oil and fry the chopped onion for 5 mins until translucent, next add in the garlic and cook for a further 2 minutes.
Next, add in the cauliflower florets and cashews before covering with vegetable stock, simmer the mixture for around 10 minutes.
Once the cauliflower is soft transfer the mixture to a blender or if your blender cannot blend hot ingredients leave it to cool for a while or use a stick blender.
Blend the cauliflower mixture with the remaining ingredients until it creates a smooth, creamy sauce.
Check the seasoning and once you are happy pour the delicious sauce over the pasta and stir to coat.