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Creamy Cauliflower Pasta (dairy-free, vegan)

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Main Dish
  • Method: Stove top and Oven
  • Cuisine: Italian

Description

This creamy vegan cauliflower pasta sauce is perfect for dinner. It’s quick, affordable and 100% delicious! Whole wheat pasta with creamy with dairy-free cauliflower sauce, roasted cherry tomatoes and fresh basil.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Main Dish
  • Method: Stove top and Oven
  • Cuisine: Italian
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Main Dish
  • Method: Stove top and Oven
  • Cuisine: Italian
Scale

Ingredients

  • [b]Creamy Cauliflower Sauce:[/b]
  • 1 tsp. olive oil
  • 2 cloves garlic, minced (I grate them on my [url:1]microplane[/url])
  • 1 head cauliflower florets, chopped
  • 1 cup water (or low sodium vegetable broth for more intense flavor)
  • 1/4 cup milk of choice
  • salt/pepper to taste
  • [b]Everything Else:[/b]
  • 1 pint cherry tomatoes
  • 1 tsp. olive oil
  • 12 oz. whole wheat elbow noodles
  • 1/2 cup basil leaves, chiffonade

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Halve the cherry tomatoes and toss with 1 tsp. olive oil and pinch salt/pepper.
  3. Roast for 25 minutes. Remove from oven and set aside.
  4. While the tomatoes are cooking, bring a large pot of salted water to a boil and make the sauce.

Make the Sauce: 

  1. Heat 1 tsp. of olive oil in a sauce pan.
  2. Add the garlic and stir until lightly brown, taking care not to burn.
  3. In a seperate sauce pot, bring 4-5 cups of water to a boil and add the cauliflower. Reduce to a simmer and cook until fork tender, about 5-7 minutes.
  4. Drain, let cool slightly and add the cauliflower to a blender, food processor (or use an [url:2]immersion blender[/url]) along with the garlic, 1 cup water, milk and puree until smooth.
  5. Season to taste with salt and pepper.
  6. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/4 cup pasta water.
  7. Toss hot pasta with cauliflower sauce and roasted tomatoes. If the sauce is too thick, add a bit of the pasta water. Taste, adding more salt/pepper if needed.
  8. Add basil. Mix together. Eat. Smile.

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