I’ve been making this recipe for some time now. And it’s a great way to get an extra load of veggies along with the pasta. It tastes so incredibly creamy and buttery even though it’s all veggies! You guys have to try this.
This dish can also be easily turned vegan, by using plant based milk. I like to use oat milk, because I feel like it’s extra creamy. Also if you’re like me, and LOVE a nice garlicy taste, you can use a few extra cloves. The garlic taste make the creamy pasta just so much better!
I use frozen cauliflower, just because its easier. If that’s the case, you should definitely cook the cauliflower in some water beforehand, to speed things up. Have fun recreating this dish, you won’t regret it ;).
- 300g linguine
- 4 cloves of garlic
- 2 tbsp nutritional yeast (optional, but recommended ;))
- 350ml oat milk
- 150g cauliflower
- 1/2 tbsp lemon juice
- pinch nutmeg
- Cook the pasta according to package instructions. Mince the garlic and set aside. If you are using frozen cauliflower, now is the time to cook the cauliflower in some water until they are done.
- When the cauliflower is done, heat up some oil in a large pot. Add the garlic and let the garlic cook for a minutes. Add the Milk and cauliflower. Cook on low to medium heat with the pot covered, until the cauliflower is very soft. Blend the cauliflower and milk mixture, until everything is smooth. Add the nutritional yeast, lemon juice and nutmeg. Season with salt and pepper.
- Now that the sauce is done, Add the pasta into the pot and mix to combine. Serve hot.