Vegan Pasta with Cauliflower Cream Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-5 servings
Ingredients
  • 1 head of cauliflower
  • 2 Tablespoons dairy-free margarine
  • 3 large cloves garlic, minced
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • ½ tsp dried oregano
  • ½ tsp dried sage
  • ½ cup coconut milk beverage (the kind that comes in a carton, not coconut milk in a can)
  • 1 cup water from cooking cauliflower
  • 2 large crowns of broccoli
  • 2 Tbsp olive oil
  • 12–16 oz gluten-free pasta
Instructions
  1. Preheat oven to 425 degrees F.
  2. Chop broccoli crowns into florets.
  3. Line a sheet pan with aluminum foil. Add broccoli florets, drizzle with 2 Tbsp olive oil and toss to coat.
  4. Roast broccoli at 425 F for 20 minutes until just starting to brown.
  5. Meanwhile, core and chop cauliflower roughly.
  6. Heat a large pot of water to boil.
  7. Add cauliflower and boil about 8 minutes until fork tender. Reserve 1 cup of the cooking liquid and drain.
  8. Meanwhile, melt the margarine in a skillet and sauté minced garlic about 30 seconds until aroma comes.
  9. Add cooked cauliflower, sautéed garlic, salt, black pepper, oregano, sage, coconut milk beverage and 1 cup cauliflower cooking liquid to a food processor or blender and process until smooth. You may add a little more coconut milk beverage if the sauce seems too thick.
  10. Cook gluten-free pasta according to package directions.
  11. Cauliflower sauce may be microwaved to rewarm.
  12. Mix pasta and sauce and top with roasted broccoli.
Recipe by Savory Nature at http://savorynature.com/2016/04/07/vegan-pasta-cauliflower-cream-sauce/