Creamy Cauliflower Alfredo Pasta
Total time: 35 minutes
Serves: 4
Ingredients:
- 1 box Explore Cuisine Organic Green Lentil Penne
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 tsp. garlic minced
- 1 shallot thinly sliced
- 1/4 cup Parma Vegan Parmesan
- 1/4 cup cashew cream cheese
Alfredo sauce
- 3 cups chopped cauliflower
- 1 cup Sproud Plant-Based Milk Barista
- 1 cup vegetable broth
- 1/4 cup Bragg Premium Nutritional Yeast Seasoning
- 1 Tbsp. lemon juice
- 1 Tbsp. Bragg Olive Oil
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1/2 tsp. Selina Naturally Celtic Sea Salt
- 1/4 tsp. white and black pepper
Instructions:
- Cook pasta according to package directions; drain and set aside.
- Boil cauliflower florets in water until soft, about 15 minutes; drain.
- In a medium saucepan over medium heat, sauté garlic and shallot in coconut oil until fragrant and golden.
- Meanwhile, in a blender, combine boiled cauliflower and remaining Alfredo sauce ingredients. Blend on high until creamy and smooth.
- Add blended sauce to the saucepan.
- Stir in cashew cream cheese, vegan parmesan, and cooked pasta. Mix well to combine.
- Serve topped with a sprinkle of vegan parmesan and pepper.
