Pasta with Cauliflower Cream Cheese Sauce and Zucchini
Ingredients
- 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
Pasta and vegetables
- 8 ounces pasta
- 2 medium zucchini, sliced
Preparation
Steam cauliflower until tender.
Add to a blender with other ingredients.
Start with 1/3 cup veggie broth and blend until smooth.
Scrape down the sides of the blender and blend some more.
Add remaining vegetable broth to thin, if desired.
Salt and pepper to taste.
Dish assembly
Cook pasta according to package instructions
Sauté zucchini in a pan until tender
Combine pasta, zucchini, and sauce, then serve
