If you're not familiar with making vegan creamy white pasta sauces with cauliflower, then I highly recommend you try this one first. The recipe calls for a simple tablespoon of lemon juice and WOW, does that make all the difference to the sauce. The lemon really brightens the sauce and makes you drill your fork in for another bite before you've finished your last bite. Be ready, dinner conversation may not occur whilst the meal is progress. Every one will have their faces down in their plates, cheeks full, sauce on their chin. It's that good.
HERE'S ALL IT TAKES
1 pound pasta
4 cups fresh baby spinach
1/2 head cauliflower, cut into small florets
1/2 cup unsweetened plain nondairy milk
2 garlic cloves
1 tablespoon fresh lemon juice
1 teaspoon white miso paste or no-chicken broth paste
1/4 cup fresh parsley, chopped
Cook the pasta according to the package directions. Two minutes from the pasta being cooked tender to the bite, toss in spinach. Drain and transfer to a large serving bowl and set aside.
While the pasta is cooking, bring two cups of water and the cauliflower to a boil in a medium sauce pan, reduce heat and simmer for 5 minutes. Drain the cauliflower and transfer to a blender.
Add the milk, garlic, lemon juice, miso and a pinch of salt to the blender. Blend until the sauce is dreamy creamy. Taste and adjust as you like.
If the cauliflower sauce needs to be reheated, transfer back to the sauce pan and reheat over medium-low heat. Once the sauce is hot, pour it over the pasta and spinach, add parsley, then toss until everything is mixed and warm. Serve hot.
Allow diners to salt and pepper their creamy pasta to their taste.
After you've made this recipe, be sure to come back here to let me know how it turned out.