Creamy Cauliflower Pasta
This Creamy Cauliflower Pasta offers a plush, velvety texture without cream, combining roasted cauliflower and garlic for a comforting dish that’s both wholesome and indulgent.
Ingredients
Main ingredients
- 1 head Cauliflower The main ingredient that brings creaminess and a nutty flavor.
- 4 cloves Garlic Adds depth and warmth; roast it for extra sweetness.
- 2 tablespoons Olive oil Brings richness to the sauce and helps with roasting.
- 2 cups Vegetable broth Acts as the base of the creamy sauce; choose low-sodium for more control over flavor.
- 12 ounces Pasta Your choice—spaghetti, penne, or gluten-free; it’s all delicious!
- 1/4 cup Nutritional yeast A great option for a cheesy flavor without dairy.
- 1 tablespoon Lemon juice Brightens the dish and enhances all the flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Chop the cauliflower into florets and peel the garlic.
- Toss the cauliflower and garlic with olive oil on a baking sheet.
Cooking
- Roast the cauliflower and garlic for about 20 minutes until golden.
- Boil your pasta in salted water according to package instructions.
- Blend the roasted cauliflower and garlic with vegetable broth and nutritional yeast until smooth.
Serving
- Drain the pasta and mix it with the creamy cauliflower sauce.
- Add a splash of lemon juice for freshness and stir well.
- Plate up, sprinkle with extra nutritional yeast, and enjoy!
Notes
Storage: This dish keeps well in the fridge for up to 3 days; great for meal prep! For freezing, it can be stored for up to 2 months. A splash of broth before reheating can help restore its texture.