Creamy Pasta with Cauliflower, Beans, and Kale
Ingredients
Cream sauce
- 1 small white or yellow onion
- 3 Tbsp neutral oil (e.g., olive oil)
- 3 Tbsp all purpose flour (substitute with gluten-free flour)
- 1 cup vegetable broth
- 1 1/2 cups unsweetened dairy-free milk (e.g., soy milk)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Cauliflower, white beans and kale
- 1 small head fresh cauliflower
- 1 cup white beans (e.g., canned)
- 3 cups kale
- 1 tsp avocado oil
- 1/2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp garlic powder
Pasta components
- 8 ounces pasta (e.g., casarecce, substitute with gluten-free pasta)
Preparation
Preheat your oven to 415 degrees Fahrenheit. Evenly spread cauliflower and white beans on a sheet pan. Drizzle with oil, chili powder, cumin powder, and garlic powder. Toss until covered with seasoning and bake for 35 minutes.
Cook pasta according to package instructions. Drain and set aside.
Heat a large pot on medium heat. Add oil and onion, and cook until soft and translucent, about 4 minutes. Add flour and stir to combine.
Pour in milk, vegetable broth, salt, pepper, and garlic powder. Stir frequently until it becomes a creamy sauce.
Remove cauliflower and white beans from the oven. Add kale to the pan and bake for an additional 5 minutes.
Add pasta, cauliflower, white beans, and kale to the pot with the sauce. Mix until well combined.
Taste the pasta and add additional seasoning such as salt, pepper, or nutritional yeast if needed.
Remove pasta from heat and divide into bowls.
