This ultra-creamy pasta comes together with just 8 ingredients (plus s + p) and 30 minutes of time. It's easy enough for a quick weeknight meal at the end of a busy day and special enough for a fancy weekend occasion. One pasta, best of both worlds. The sauce is made by blending together boiled cauliflower, raw cashews, plant-based milk, fresh lemon juice, nutritional yeast, lots of black pepper, and sea salt. The creamy mixture gets stirred in to six cloves of sautéed garlic and simmered until hot and bubbly. Final step? Add heaps of hot pasta to the pan and get stirring.

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Name: CREAMY VEGAN GARLIC LEMON-PEPPER PASTA
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: not set
Ingredients: 12 ounces gluten-free linguine or rigatoni*; 2 1/2 cups small cauliflower florets; 1 cup unsweetened plain plant-based milk ((I use almond; 1/4 cup raw cashews**; 2 tablespoons fresh lemon juice; 1 tablespoon nutritional yeast flakes; 1 teaspoon sea salt plus more to taste; 3/4 teaspoon freshly ground black pepper plus more to taste; 1 tablespoon extra-virgin olive oil; 6 cloves garlic minced

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INGREDIENTS

12 ounces gluten-free linguine or rigatoni*
2 1/2 cups small cauliflower florets
1 cup unsweetened plain plant-based milk ((I use almond
1/4 cup raw cashews**
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast flakes
1 teaspoon sea salt ; plus more to taste
3/4 teaspoon freshly ground black pepper ; plus more to taste
1 tablespoon extra-virgin olive oil
6 cloves garlic ; minced

to 4

INSTRUCTIONS

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NOTES

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CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

12 ounces gluten-free linguine or rigatoni*
2 1/2 cups small cauliflower florets
1 cup unsweetened plain plant-based milk ((I use almond
1/4 cup raw cashews**
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast flakes
1 teaspoon sea salt plus more to taste
3/4 teaspoon freshly ground black pepper plus more to taste
1 tablespoon extra-virgin olive oil
6 cloves garlic minced

Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente.
Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta to a large bowl.
Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
Add the boiled cauliflower florets, almond milk, cashews, lemon juice, nutritional yeast, sea salt, and black pepper to a high-speed blender.
Blend on high for 2 minutes or until completely smooth and creamy. Set within reach of the stove.
Heat the olive oil and garlic in a large sauté pan over low heat. Cook for 2 minutes, or until soft and fragrant.
Stir in the cauliflower sauce, increase heat to medium, and simmer for 3 minutes, or until hot and bubbly.
Turn off the heat, add the pasta to the pan, and toss to coat.
If desired, stir in the pasta water, 1/4 cup at a time, to thin the sauce.
Taste and season with more sea salt and black pepper, if desired.
Serve immediately.

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Nutrition

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Serving Size: 1 to 4 (150g)
Recipe Makes: 3 to 4

Calories: 73
Calories from Fat: 43 (59%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 585.7mg		20 %
Potassium 152.7mg		4 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.3g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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