Top of page

Creamy Vegan Cauliflower Pasta

< Retour

Creamy Vegan Cauliflower Pasta

with arugula, basil and pine nuts

Informations supplémentaires
35 min. | 545 kcal | easy | Family, Vegetarian, Needs a food processor, Plant-based | Printable version
1. Cook the cauliflower Cut the cauliflower into small pieces. Place in a large saucepan with enough water to cover. Add salt. Bring to a boil and cook for 14-15 minutes until tender.
2. Setup Chop the shallot. Chop the basil or keep the leaves whole. Cut the lemon into quarters.
3. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook 9-10 minutes until tender. Set aside 1/4 2P | 1/3 3P cup of pasta water then drain.
4. Make the sauce When the cauliflower is cooked, drain it. Put the cauliflower in a food processor with the garlic, 0.5 2P | 1 3P broth cube, oat milk and the pasta water. Pulse until a homogeneous sauce is obtained. Adjust salt and pepper to taste. Children are often interested in seeing a mixer in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to taste it.
5. Cook the shallot Heat a large skillet over medium high heat. Roast the pine nuts 3-4 minutes until browned. Remove from the skillet. Add a drizzle of oil to the pan and cook the shallot for 2-3 minutes over medium low heat. Add the cauliflower sauce, arugula and pasta. Mix well and cook for 1-2 minutes. Adjust the salt and pepper to taste.
6. Plate your dish Serve the pasta and garnish with the pine nuts, basil and lemon juice to taste. Add some black pepper. Bon appétit!
180gLinguine
0.75unitCauliflower
1unitBasil
0.5unitLemon
0.5unitVegetable Broth Cube(s)
2unitGarlic Clove(s)
40gArugula
200mlOriginal unsweetened oat drink
1unitShallot
20gPine Nuts
What you need pot, strainer, food processor, tongs, pan
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 89g
30%
fat 14g
22%
cholesterol 0mg
fiber 10g
40%
protein 21g
saturated 2g
10%
sodium 841mg
35%
sugar 10g
trans 0g