Pre-vegan days I was all about the cream. In fact, I still am all about the cream, just a modified version. I love cooking to taste indulgent while still being relatively good for waistline and this recipe is just that.
I have been going through a real cauliflower phase lately as you’ll probably notice with a few of my most recent recipes but something you might not know is that these recipes are not new to me. They are a couple of favourites I’ve been banging on about and making for my friends and family even prior to going vegan. I feel like this means they are 100% guaranteed to get the tick of approval from the most avid meat-lovers out there.
Cauliflower is a real superfood in my opinion. It’s versatile and adaptable and by tweaking an old soup recipe I have managed to stretch the base of my soup recipe into being not just a soup but a perfect base for a potato bake and now a creamy alfredo pasta.
The pasta is creamy thanks to the combination of cauliflower and coconut cream, spicy from the chilli flakes and zesty from the lemon rind. The lemon rind and pine nuts on top really make this recipe shine.
I think the best part is, it’s actually pretty darn good for you while tasting indulgent and comforting. I feel like it is deserving of a medal. Comforting and indulgent. What more could you want?
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
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Add everything for the sauce to a large pot and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the cauliflower is super soft.
Remove the sauce from heat and set aside to cool. Meanwhile, pop a large pot of salted water on the stove and bring to a boil, cook pasta to packet instructions during the last 3 minutes of cooking add 1/2 cup of frozen peas to the pot. Strain off pasta and set aside.
Add the cauliflower sauce to a food processor or blender - be careful and make sure your food processor or belnder can handle hot liquid. Otherwise allow the sauce to cool for a little longer. Process until smooth and creamy.
Add the sauce to the pasta and stir through. Divide amongst bowls and top with lemon rind, pine nuts, nutritional yeast and extra chilli flakes if desired.
Ingredients
Directions
Add everything for the sauce to a large pot and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the cauliflower is super soft.
Remove the sauce from heat and set aside to cool. Meanwhile, pop a large pot of salted water on the stove and bring to a boil, cook pasta to packet instructions during the last 3 minutes of cooking add 1/2 cup of frozen peas to the pot. Strain off pasta and set aside.
Add the cauliflower sauce to a food processor or blender - be careful and make sure your food processor or belnder can handle hot liquid. Otherwise allow the sauce to cool for a little longer. Process until smooth and creamy.
Add the sauce to the pasta and stir through. Divide amongst bowls and top with lemon rind, pine nuts, nutritional yeast and extra chilli flakes if desired.
