1 medium sized cauliflower
1 large brown onion
4 garlic cloves
1/3 cup nutritional yeast
1 Tbsp vegetable stock powder
3/4 cup plant milk (such as oat milk)
1/2 cup water
Salt and black pepper, to taste
1 1/2 cup frozen peas, thawed
300 g sliced mushrooms
300 g fusilli pasta
A handful of chopped chives
Prepare your pasta according to the instructions on the package.
Break the cauliflower into florets and cut the tender bits of the stem into smaller pieces before placing in a steamer. Cook until soft.
Sauté onion and garlic in a medium pan over medium heat until translucent and fragrant.
In a high speed blender or the bowl of a food processor, place steamed cauliflower, sautéed onion mixture, nutritional yeast, stock powder, liquids and salt and pepper. Blend until very smooth and creamy. Set aside.
Sauté the sliced mushrooms in a little oil or water over medium heat until they start releasing some liquid. Add the peas to the pan and heat through.
Add your sauce to the pan and again heat through before tossing your pasta into the sauce.
Serve with a sprinkling of nutritional yeast and some chopped fresh chives, if desired.