Description
Creamy, dreamy vegan pasta in 30 minutes?
This lemony, peppery delight is ready in a flash.
Ingredients
Units
Scale
- 12 oz (340 g) gluten-free linguine or rigatoni
- 2 1/2 cups (600 ml) small cauliflower florets
- 1 cups (240 ml) unsweetened plain plant-based milk
- 1/4 cups (60 ml) raw cashews
- 2 tbsp fresh lemon juice
- 1 tbsp nutritional yeast flakes
- 1 tsp sea salt
- 3/4 tsp freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 6 cloves garlic
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free linguine according to package directions until al dente. Drain, reserving 1 cup of the starchy pasta water. Set both aside.
- While the pasta cooks, steam the cauliflower florets in a steamer basket or microwave until very soft, about 8 to 10 minutes.
- In a blender, combine the steamed cauliflower, raw cashews, plant-based milk, lemon juice, nutritional yeast, sea salt, and a generous amount of cracked black pepper. Blend on high until completely smooth and creamy, about 1 to 2 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring often, for 1 to 2 minutes until golden and fragrant. Do not let it brown.
- Pour the blended sauce into the skillet with the garlic. Stir and let it warm through for about 2 minutes.
- Add the cooked linguine to the skillet. Toss well, adding pasta water a few tablespoons at a time until the sauce clings to the noodles in a silky coat.
- Serve immediately with extra black pepper and a squeeze of lemon on top.
Notes
- To achieve a creamier sauce, soak the cashews in hot water for 15 minutes before blending.
- If you don’t have nutritional yeast, a tablespoon of grated parmesan cheese (vegetarian) can add a similar savory, nutty flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce may thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15