Tuesday, September 23, 2014

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

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)

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.


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