Cauliflower Pasta

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www.theconsciousplantkitchen.com

This cauliflower pasta is a simple, healthy, wholesome, high-protein dinner recipe that you can make in under 30 minutes and that can meal prep a whole week of delicious meals.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cauliflower-pasta/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 708.1kcal

Author: Carine Claudepierre

Ingredients

5 cups Cauliflower
1 ¼ cup Soy Milk
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Vegetable Stock
1 small Onion sliced
¼ cup Nutritional Yeast
2 tablespoons Olive Oil
2 Garlic Cloves
17 ounces Pasta uncooked
½ cup Raw Cashews unsalted

US Customary - Metric

Instructions

Cook the cauliflower until fork-tender. It takes 12-14 minutes. Drain it and let it cool for 15 minutes.
In a non-stick saucepan, warm olive oil, add onion and garlic and cook until golden and fragrant - about 2 minutes.
Add the soy milk, cashews, vegetable stock, salt, pepper, and yeast. Simmer for 10 minutes, then remove from heat and set aside.
In a large saucepan, boil water and add the cauliflower florets.
In a high-speed blender, add the cooled cooked cauliflower florets and the cooled sauce.
Blend the cauliflower until smooth.
Pour the sauce over the cooked pasta, stir to combine, and store it in 6 airtight containers for up to 4 days in the fridge.
Serve with fresh basil, chilli flakes and vegan Parmesan.

Nutrition