Roasted Cauliflower "Alfredo" Rigatoni with Peas

This is a great energizing pasta dish that will melt in your mouth, and satifying but without feeling super guilty.  It will beg you to take just one more bite.  I think it is pretty cool taking a dairy based cream sauce and using vegetables to create something similar to the traditional taste of the item.

Even if you are not a fan of cauliflower, you should still try this recipe.  The cauliflower flavor is subtle to not even present.  It has that nutty, more cheese-y flavor due to the nutritional yeast and miso paste.  

If you are pressed for time, I would recommend boiling the cauliflower instead of roasted it.  This will chop out 20-25 minutes of your total cooking time. 

Roasted Cauliflower "Alfredo" Rigatoni with Peas

 Ingredients:

1 small-medium cauliflower head, chopped

2 garlic cloves

1/2 c unsweetened/original almond milk

1/4 c nutritional yeast

1 tbsp miso paste

1 tbsp tahini

1/2 tbsp evoo

1/2 tbsp onion powder

s+p to taste

1/2 bag frozen peas, thawed

rigatoni (or pasta of choice)

Directions:

Preheat oven to 425.  Toss chopped cauliflower and garlic cloves in evoo and bake for about 30 minutes.  Remove from oven.  Transfer the a high speed blender and add in everything but the peas and rigatoni.  Blend until smooth.  Add in more almond milk if too thick.  Season to taste.  

Transfer to a sauce pan, and heat on low and toss in peas.  In the meantime, cook your pasta.  Drain pasta, add in sauce and bam!  Heaven in your mouth.