Creamy Cauliflower Alfredo Pasta
Ingredients
Sauce
- 1 cup cauliflower florets
- Juice of 1/2 lemon
- 1 tablespoon cashew base or 1 heaping tablespoon raw cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon ammazza suocera spice blend
- 1 teaspoon white miso paste (optional)
- 1/4 cup water
Pasta and vegetable
- 4 servings rigatoni pasta
- 12 ounces mushrooms
- 4 cups spinach
- Handful of cherry tomatoes
- 1 bunch lacinato kale
- 1 teaspoon extra virgin olive oil
- 1 tablespoon lemon juice
Preparation
Steam the cauliflower florets until tender.
Massage the chopped lacinato kale with 1 teaspoon extra virgin olive oil and 1 tablespoon lemon juice until tender.
Add all sauce ingredients to a blender and purée until smooth. Season to taste.
Prepare the pasta according to package directions, reserving 1/4 cup of pasta water.
Sauté the mushrooms in a large cast iron skillet on high heat until golden brown. Add in the tomatoes and spinach.
Drain the pasta and return it to the pot. Add the reserved pasta water to the sauce if desired, and stir to combine. Pour the sauce over the pasta and toss. Add in the cooked vegetables.
Serve hot alongside the massaged kale.
