This is such a wonderful recipe. The flavours are lovely, rich and such a great alternative for vegans and non vegans alike. Plus it’s almost all vegetable based and lower in fat and calories then the other cashew-based cheese sauce.
Ingredients:
• 500 g pasta of your choice (I used fettuccini noodles– my oldest son’s choice)
• 600 g of cauliflower (I used a small cauliflower)
• 1 ¼ c veggie broth
• 1 tbsp olive oil
• 1 onion finely diced
• 4 garlic cloves minced
• 1 cup unsweetened non dairy milk
• 1 tsp salt
• 3-4 tbsp nutritional yeast flakes
• Pepper to taste
• 1-2 tbsp soy sauce or tamari if gluten free (but make sure it’s totally gluten free)
• 3 cup of spinach leaves
• Fresh chopped parsley for garnish
Instructions:
1. Cook the pasta of choice according to package instructions
2. While the pasta is cooking, cut the cauliflower into florets and cook in veggie broth for about 10 min until soft. Set aside
3. Heat additional olive oil in a skillet and cook onions until translucent about 2-3 minutes.
4. Add garlic cooking for another few minutes
5. Add the sautéed onions, garlic, nutritional yeast and pepper along with the cauliflower to a blender and add your dairy free milk …. blend until smooth. If too thick, simply add water and re-blend
6. Heat a few tbsp olive oil in the same pan and toss in the spinach adding in the soya sauce and stir
7. Poor the sauce mixture into the spinach mixture and stir. Toss your pasta into the sauce and cover for a few minutes for the flavours to come together
8. Garnish with vegan parmesan (or cheese parmesan for your cheese eaters) and fresh parsley
Fun Food Fact:
Cauliflower is an extremely healthy vegetable. It contains many nutrients, high in fibre, great source of antioxidants, low carb alternative to grains and legumes and a great overall food to add into your regular diet.