This plant based pasta from Happy Skin Kitchen is so simple and yet so delicious! The creamy cheesy cauliflower sauce is such a winner and it makes this dish really decadent and comforting. It’s also a super scrumptious way to pack lots of vegetables onto one plate! The cauliflower sauce can be made in advance and stored in the fridge, perfect for speedy midweek dinners.
Serves 2 people
For the Cauliflower sauce:
240g of cauliflower florets
80g of cashews
4 tbsp of nutritional yeast
130ml of Califia Farms Unsweetened Almond
1tsp of onion powder
1tsp of garlic powder
1tsp of dijon mustard
The juice of 1/2 lemon
A generous pinch of salt
For the pasta:
Around 200-300g of linguine
A generous handful of baby spinach
200g of tenderstem broccoli or broccoli florets - roughly chopped
200g of chestnut mushrooms - sliced
A dash of soy or tamari sauce
A drizzle of olive oil for cooking + extra for serving
A generous crack of black pepper
A sprinkle of chopped parsley
Start by making the sauce. Add the cauliflower and cashews to a large pan and cover with boiling water. Cook the cauliflower for around 15 minutes until very soft. Drain and transfer the cauliflower and cashews to a blender together with all the other ingredients. Blend until smooth and creamy. Leave it on one side.
To a large frying pan add a drizzle of oil, once hot add in the sliced mushrooms. Cook for few minutes until they start to brown. Add a drizzle of soy sauce and cook for a couple of more minutes.
Cook the pasta according to the packet’s instructions. After 5 minutes add in the chopped broccoli. Drain the pasta and broccoli making sure to reserve a couple of tablespoons of the cooking water. Put the pasta back into the pan, add in the creamy cauliflower sauce, the pasta cooking water and the baby spinach. Stir very well to combine. Add a drizzle of olive oil and the mushrooms and mix again. Serve straight away with some chopped parsley and a crack of black pepper.