Creamy Cauliflower Pasta
by: claire cary
This easy cauliflower pasta is rich and creamy and so easy to make. It has a full serving of veggies in one bowl and is picky eater approved! This simple vegetarian pasta is healthy and perfect for a quick dinner.
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4
Ingredients
- 16 ounces uncooked pasta of choice
- 2 cups cauliflower florets
- 1 tablespoon minced garlic
- 1 white or yellow onion
- 4 tablespoons olive oil
- 1 cup milk I used almond
- ½ cup parmesan or vegan parm
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 tablespoon lemon zest
- 2 teaspoons cornstarch
- 1 cup peas
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Add the cauliflower to a small pot and cover with water.
- Boil for about 15 minutes or until the cauliflower is fork tender. Drain and add to a blender.
- Saute the onion with the olive oil for about 5 minutes or until just lightly golden brown. Add in the garlic for and saute for an additional 2-3 minutes.
- Transfer to the blender with the caulfilower.
- Add in all remaining ingredients (aside from the peas) and blend until smooth.
- Combine with the cooked pasta and stir to combine.
- Stir in the peas.
- Serve with fresh basil, parsley or chives and enjoy!
Serving: 1bowl / Calories: 572kcal / Carbohydrates: 75g / Protein: 18g / Fat: 18g / Fiber: 12g / Sugar: 7g
