Ingredients
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
pepper
1/2 lemon juiced
Directions
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.
