Pasta with Cauliflower Cream Cheese Sauce and Zucchini
Ingredients
Sauce
- 2 cups chopped fresh or frozen cauliflower
- 1/3 cup vegan cream cheese
- 1/4 cup plant based milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- 1/3 cup to 1/2 cup warm vegetable broth
Additional
- 8 ounces pasta
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes
Preparation
Steam the cauliflower until tender.
Add the steamed cauliflower to a blender with vegan cream cheese, plant-based milk, dried basil, dried oregano, garlic powder, salt, and start with 1/3 cup vegetable broth. Blend until smooth, scraping down the sides as needed, and add more broth to thin if desired. Season with salt and pepper to taste.
Cook the pasta according to package instructions
Sauté the zucchini with dried basil, oregano, a touch of oil, and cherry tomatoes until slightly softened
Serve the cooked pasta topped with the cauliflower sauce and sautéed zucchini mixture
