It's not like me to make BIG DINNERS and I know many of my audience members have small families. You can easily cut this recipe down to fit your family's size and desires and all will turn out just fine.
HERE'S ALL YOU NEED
for the cauliflower cream sauce
1 large cauliflower, roughly chopped
1 cup raw cashews
2 large garlic cloves
1 1/2 teaspoon onion powder
1 teaspoon Better Than Bouillon No-chicken Base
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Put all the cream sauce ingredients into a medium sauce pan along with 2 cups of water. Cook covered over medium heat for up to 8 minutes, until the cauliflower is tender.
1-pound whole wheat linguini, cooked as directed
2 cups dry soy curls, rehydrated with water, shredded
8-ounces white button mushrooms, sliced
10-ounce bag frozen petite peas
Meanwhile, cook your pasta of choice as directed by its package.
Rehydrate the soy curls in water or no-chicken broth, drain, then shred with a blender on the lowest speed. Transfer to bowl.
Water sauce mushrooms over medium heat until water cooks out and the mushrooms begin to brown.
When the pasta is cooked, use the pasta water to heat up the petite green peas in a large bowl. Let peas sit in hot water while you drain off the pasta, and remove the mushrooms from their pan.
Transfer the cauliflower sauce ingredients to a blender and blend on medium-high speed until texture is smooth smooth. The sauce will be thick. Go ahead and start adding water by the 1/4 cup until its the consistency you're expecting. Taste for salt and pepper.
In a casserole dish, cover the bottom with a layer of cream sauce. Fill with 3/4 of the pasta. Add all the mushrooms. Add the shredded soy curls. Add the hot green peas. Pour on more cream sauce and start folding pasta to get it well coated.
Yell, "Dinner time!"
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