Ref: 223
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
400 g
Cauliflower roughly chopped
300 ml
Water
250 g
Pasta any type dried
75 g
Cashew nuts raw unsalted
2 tbsp
Olive oil
2 Garlic clove finely grated
1 Vegetable stock cube or gel pot
1 tsp
Onion powder or granules
1/2 tsp
Black pepper
2 pinch
Nutmeg ground
Garnish
sprinkle
Vegan Parmesan cheese or other grated
sprinkle
Fresh parsley or chives finely chopped
Method
Step 1
Cook pasta in salted water until its al dente (a little bite).
Step 2
In the meantime heat the olive oil in a saucepan with a lid over medium heat, add the cauliflower & cashews fry for 4 minutes until lightly browned, add garlic & cook for 1 to 2 minutes until fragrant, add water, veg stock, onion powder, black pepper & nutmeg, bring to a simmer, then cover & cook 6 to 7 minutes on medium high heat until the cauliflower is soft when pierced with a knife.
Step 3
Blend the sauce, either in a food processor, liquidiser or a stick blender until a smooth sauce forms.
Step 4
Plate hot paste, then spoon sauce over or mix all together, sprinkle over garnish
Suggestion & Tips
You can use this creamy sauce for other dishes, use different herbs, select half the amount for starters.