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Cauliflower Cream Sauce Pasta with Peas and Arugula
Recipe Intro From thecuttingveg

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Ever want a lightened up version of your favorite creamy pasta sauce. This version contains a secret ingredient (CAULIFLOWER!) that will seriously mistake your taste buds for the real deal. It only looks unhealthy (but tastes so good!) -@thecuttingveg

Recipe

Prep time 10mins
Cook time 5mins
Yield: Serves or Makes 4 servings worth
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ingredients

  • 1 teaspoons olive oil
  • 1/2 onion
  • 3 cloves crushed garlic
  • pinch red pepper flake
  • 3 cups chopped into florets cauliflower
  • 1 cups vegetable stock or water
  • 1 tablespoons nutritional yeast
  • 1/2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon soy sauce
  • 8 ounces cooked according to package directions pasta

Method

  • Step 1

    Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes until soft. Add the garlic and red pepper flake and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until you can pierce it easily with a fork.

  • Step 2

    Transfer the cauliflower and other pot contents to a blender and blend until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of salt) and blend again. Taste and add more nutritional yeast and sea salt, if you'd like. Use sauce right away or store it in a glass mason jar until you are ready to use it. When ready, pour sauce into a pan to keep warm. Toss with pasta when ready and serve immediately.

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