Pasta Cauli-fredo

This sauce uses cauliflower and coconut cream instead of dairy to create a creamy, garlicky Alfredo-style sauce. You can also use it as a white sauce on homemade pizza!

RECIPE

Serves 4:

• 1 package of pasta (I prefer linguine or fettuccine for this creamy sauce), cooked to al dente and drained, reserving 1-2 cups of the pasta cooking water

Sauce (Have this ready before you cook the pasta):

• 1 large head cauliflower, chopped into large pieces

• 2 cloves garlic (you can mince and fry in a pan first if you don’t like a strong garlic flavor)

• 1 can coconut cream (just the cream on top, leave out the coconut water)

• 1-2 c. unsweetened plant-based milk (I like soy)

• ¼ c. nutritional yeast

• 1-2 T. lemon juice

• Salt and lots of black pepper, to taste

Boil the cauliflower in a large pot of salted water. Drain and transfer to the blender, along with the other sauce ingredients.

Blend on high-speed for at least a couple minutes until sauce is completely smooth. If you blend it long enough, it will come out smooth and not gritty at all.

Add more plant milk if needed to reach a saucy consistency.

Pour sauce into a pan to heat up. Add some pasta water to thin. Add the pasta and toss to combine.

Enjoy as-is, or topped with vegan parmesan (Follow Your Heart is my favorite brand), fresh herbs, or even sauteed veggies like mushrooms or asparagus. Enjoy!