Creamy Pasta with Cauliflower, White Beans, and Kale
Ingredients
Cream sauce
- 1 small white or yellow onion
- 3 tablespoons neutral oil
- 3 tablespoons all-purpose flour (gluten-free option)
- 1 cup vegetable broth
- 1.5 cups unsweetened dairy-free milk (e.g., soy milk)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon garlic powder
Cauliflower, white beans and kale
- 1 small head cauliflower
- 1 cup canned white beans
- 3 cups kale
- 1 teaspoon avocado oil
- 0.5 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
Pasta
- 8 ounces pasta (e.g., casarecce, gluten-free option)
Preparation
Preheat the oven to 415 degrees Fahrenheit. Spread cauliflower and white beans on a sheet pan. Drizzle with oil, chili powder, cumin powder, and garlic powder. Toss to coat and bake for 35 minutes.
Cook the pasta according to package instructions. Drain and set aside.
Heat a large pot over medium heat. Add oil and onion, cook until soft and translucent, about 4 minutes. Add flour and stir to combine.
Pour in the 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 another 5 minutes.
Combine the pasta, roasted vegetables, and beans with the sauce in the pot. Mix well.
Taste and adjust seasoning with salt, pepper, or nutritional yeast if desired.
Remove from heat and serve in bowls.
