Creamy Cauliflower Pasta
The ultimate comfort food, Creamy Cauliflower Pasta is easy to make and packed with flavor. This creamy, dreamy pasta dish combines roasted tomatoes and fresh herbs for a delightful twist. Make it tonight for a satisfying weeknight dinner!
Equipment
- Blender
- Food Processor
Ingredients
- ¾ cup raw cashews, walnuts or sliced almonds A creamy base for the sauce, these nuts add richness and a dose of healthy fats.
- ¼ cup nutritional yeast This ingredient contributes a cheesy flavor without the dairy, perfect for a vegan dish.
- 1 teaspoon fine sea salt Enhances the flavors of all ingredients.
- 1 teaspoon lemon zest (optional) Adds a bright, citrusy note that elevates the dish.
- ¾ lb linguine of choice The pasta of your choice serves as the hearty base.
- 2 tablespoons olive oil For sautéing the vegetables, bringing in healthy fat and flavor.
- 4 cups small cauliflower florets, from about ½ a large head of cauliflower The main vegetable, providing bulk and creaminess when blended.
- 4-5 cloves of garlic, minced Adds aromatic depth to the sauce.
- pinch of chili flakes A hint of spice to balance the creaminess.
- ½ teaspoon sweet paprika For a touch of smokiness.
- ½ cup slow-roasted tomatoes, lightly chopped or mashed Sweet and tangy, these tomatoes add a lovely flavor burst.
- sea salt and ground black pepper To taste, enhancing all the flavors throughout the dish.
- ⅓ cup raw cashews, soaked for at least 4 hours These create a creamy consistency when blended.
- ½ cup filtered water To achieve the desired sauce consistency.
- ½ cup fresh or frozen peas Adds a pop of color and sweetness to the dish.
- 2 sprigs fresh basil, sliced Fresh herbs brighten up the flavor profile.
- 2 green onions sliced For a bit of crunch and onion flavor.
- 1 cup quickie vegan parmesan, divided For topping, adding a cheesy finish to the pasta.
Instructions
- Make the parmesan: In a food processor or the dry blade container of a high-speed blender, combine raw cashews, nutritional yeast, fine sea salt, and lemon zest. Pulse until you have a finely ground mixture that tastes lightly salty and cheesy. Set aside.
- Cook the pasta according to package directions; remember to reserve 1 cup of the salty and starchy pasta water before draining and setting aside.
- In a large, wide sauté pan, heat olive oil over medium heat. Add the cauliflower florets to the pan and stir. Sauté until the cauliflower is lightly softened on the edges, about 2 minutes.
- Add the garlic, chili flakes, sweet paprika, slow-roasted tomatoes, sea salt, and ground black pepper to the pan. Stir well and allow to cook for another 3–5 minutes until fragrant.
- In an upright blender, combine the reserved pasta cooking water, the soaked raw cashews, and filtered water. Blend the mixture on high until you have a milk-like consistency.
- Pour the cashew milk into the pan with the sautéed vegetables. Add the peas as well. Bring the mixture to a boil, then immediately lower the heat to a simmer, stirring often.
- Once the cauliflower is soft and the peas are bright green, gently fold the cooked pasta into the mixture to coat it in the sauce.
- Sprinkle the basil, green onions, and half of the vegan parmesan onto the pasta and stir to combine. Serve the Creamy Cauliflower Pasta hot, topped with the remaining parmesan and extra chili flakes if desired.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Freezing: This dish can be frozen for up to a month. Just make sure to cool it completely before transferring it to a freezer-safe container. Pairing: Serve with a side salad or garlic bread for a complete meal experience. Veggie Boost: Consider adding other vegetables like spinach or bell peppers for added nutrition. Gluten-Free: Substitute the linguine with gluten-free pasta or zucchini noodles for a gluten-free version.