I was feeling the need for some creamy carbonara pasta yumminess and this recipe does NOT disappoint!
For the cauliflower sauce:
Glug of olive oil
1 cauliflower cut into florets
2 tbsp minced garlic
50ml lemon juice
400ml vegetable stock
1 tsp salt
1 tsp pepper
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tbsp tamari soy sauce
For the rest:
250g mushrooms sliced
4 generous handfuls peas
Your choice of pasta/spaghetti/tagliatelle
Put oil and garlic in a saucepan and gently fry off, being careful not to brown. Add the cauli florets and the stock and bring to boil. Simmer for 10 minutes or until cauli is soft.
Meanwhile In another pan fry off the mushrooms and add the peas. Cook the pasta as per the instructions.
In a blender (I use my vitamix for ease) add the lemon juice, salt, pepper, garlic, soy sauce and nutritional yeast.
Once the cauli is cooked, add the whole contents of the pan, includinf the stock, to the ingredients in the blender and whizz until smooth and creamy. Season if needed. Return to the pan and simmer, adding the peas and mushrooms.
Combine The cauli sauce with the pasta and serve!
I serve with garlic bread and cashew parmesan.
(150g raw cashews, 4 tbsp nutritional yeast, salt and garlic powder to taste- in the blender until fine and crumbly)
Amazing taste, amazing nutritional value and still delicious. We had 6 clean plates around the table and the children asking for more!
