- 10 ounces any pasta (such as spaghetti or bucatini)
- 2 cups cauliflower florets
- 1 cup coconut milk
- 3 tablespoons nutritional yeast
- 1/ 2 lemon, juiced
- 1/ 2 teaspoon salt
Bring a pot of salted water to a boil. Cook the cauliflower florets for 12-15 minutes, until tender.
Bring another pot of salted water to a boil, cook the pasta according to packaging instructions.
Drain and rinse the cooked cauliflower. Transfer to a blender along with the coconut milk, nutritional yeast, lemon juice and salt. Blend until smooth.
Drain pasta and return to the pot. Add the cauliflower sauce and mix to coat.