Description
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.
Ingredients
Scale
Pasta
- 12 ounces gluten-free linguine or rigatoni
Garlicky Lemon-Pepper Sauce
- 2 1/2 cups small cauliflower florets
- 1 cup unsweetened plain plant-based milk (I use almond milk)
- 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)
Instructions
For the Pasta
- 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.
For the Garlicky Lemon-Pepper Sauce
- Click the link above for the instructions.
Notes
*If you’re not using a high-speed blender (e.g., Vitamix or Blendtec), soak the cashews for at least 2 hours or boil for 10 minutes to soften.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Vegan