Creamy Vegan Lemon Caper Basil Rigatoni
Ingredients
- 1/2 head cauliflower (or 2-3 cups)
- 1/4 yellow onion
- 2 garlic cloves
- 1/3 cup cashews (or 1/4 cup raw cashew base)
- 1/2 cup plant milk or water
- 3 tablespoons nutritional yeast
- 2 tablespoons tapioca flour or arrowroot powder (optional)
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon Italian seasoning
- Juice of 1 lemon
- 1 tablespoon capers
- Handful of fresh basil
- 4 servings pasta
- 12 ounces mushrooms, sliced
- 1 bunch lacinato kale
- 1 teaspoon extra virgin olive oil
Preparation
Add cauliflower, onion, garlic, and cashews to a saucepan full of water. Bring to a boil and boil for 15 minutes.
Meanwhile, cook pasta according to package directions, massage kale until tender, and sauté mushrooms over medium-high heat until golden.
Drain the cauliflower mixture and transfer to a blender. Add the remaining ingredients except mushrooms, pasta, and kale, and purée on high speed until smooth and creamy, about 60-90 seconds. Season to taste.
Pour the sauce over the pasta and toss to combine. Stir in extra capers.
Serve hot with mushrooms and kale.
Tips
This dish makes great leftovers and the sauce is freezer-friendly.
