Creamy Vegan Cauliflower Pasta

Informations supplémentaires

35 min. | 545 kcal | easy | Plant-based, Family, Vegetarian, Needs a food processor | 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