This pasta sauce is a hearty meal that is perfect for cold weather. Cauliflower is the secret ingredient, which makes this a nutrient rich dish.
- 1 – 16 ounce packs of frozen cauliflower florets
- 1 cup of chopped mushrooms
- 1 onion chopped
- 2 teaspoons of minced garlic
- 1 tablespoon of extra virgin olive oil
- 1 3/4 cups of almond milk that is unsweetened and unflavored (split the milk in two containers)
- Juice of 1/2 a lemon
- 3 tablespoons of Nutritional Yeast (this is not bread yeast)
- 1/2 teaspoon of soy sauce
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of chives
- Salt and Pepper to taste
- 7 ounces of small pasta shells
Bring 12 cups of water to boil and cook cauliflower for 7 to 8 minutes. Drain and set the cauliflower to the side to cool.
Bring another 10 cups of water to boil. I use the same pot, less to clean up later. Add pasta to the boiling water and cook according to the instructions on the package. Save about a half-a-cup of the pasta water before draining the pasta.
In another pan, fry onion, mushrooms, and garlic in extra virgin olive oil for eight minutes on medium heat. Then place the pan off to the side.
In a food processor, add the cooked and drained cauliflower and half of the almond milk. Blend until smooth. Place into pan with fried ingredients and mix to combine. Then add the other half of the almond milk to the pan, with nutritional yeast, lemon juice, soy sauce, and nutmeg. Place on a medium to low heat and combine.
Drain the cooked pasta and add to the pan with other ingredients. Combine with ¼ cup of the reserved pasta water. Sprinkle with salt and pepper to taste, and add chives.
Sending you love and light.