When the carbs become the protein and the creamy, dreamy sauce is completely vegan.... this is a little taste of heaven.
Ingredients
4 cup
Cauliflower
(heaping... or use a medium head of cauliflower)
1/2 tbsp
Extra virgin olive oil
2 clove(s)
Garlic
(minced)
1/2 cup
Almond milk, unsweetened
1/2 cup
Nutritional yeast
1 tbsp
Lemon juice
1/2 tsp
Onion powder
1/2 tsp
Garlic powder
1/2 tsp
Sea Salt
1 dash
Black pepper
(to taste (sprinkle))
114 gm
Green Lentil Rotini
(or protein pasta of choice)
1 tsp
Italian herb seasoning
1 tbsp
Parsley, fresh
(chopped and sprinkled on as garish)
1/2 cup
Portobello mushroom
(or button mushrooms)
1/2 small
Red onion
(sliced)
1 clove(s)
Garlic
(minced)
1 cup
Spinach
(rinsed and roughly chopped)
1 1/5 second spray
Cooking Spray, coconut oil
Instructions
Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
Meanwhile, add the oil into a skillet and sauté the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
In a high-speed blender, add the cooked and drained cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms.
Bring a large pot of water to a boil. Cook your protein pasta and boil for the time instructed on the package. Drain pasta. Use remaining pasta for other dishes/meals.
Meanwhile, sauté mushrooms and onions in a small saucepan (using coconut oil). Once slightly soft, add garlic and a pinch of salt. Remove from heat once cooked and set aside.
Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor).
Serve with fresh minced parsley and black pepper. Add in your sautéed vegetables.
