Creamy Cauliflower Pasta (Vegan)
This Creamy Cauliflower Pasta recipe is made with an easy dairy-free vegan cauliflower cream sauce that's healthy, nutritious, and delicious!
Servings: 2
Ingredients
- 8 ounces pasta
- 2 cups cauliflower florets
- 1 cup unsweetened plant-based milk
- ½ cup Plant-Based Parmesan plus extra for serving (see notes)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic 3- 4 cloves minced
- ½ teaspoon Italian seasoning
- ¼ cup white wine dry white wine (I use Sauvignon Blanc)
- salt & pepper to taste (I use about ¼ to ½ teaspoon of each)
Optional Garnish
- fresh basil
Instructions
- To make the cauliflower cream sauce base, first steam the cauliflower. Add the cauliflower to a microwave-safe dish, add about 2 tablespoons of water, cover, and microwave for 5 minutes, stirring halfway through. The cauliflower should be soft and tender. Allow to cool for a few minutes, then drain. While the cauliflower is cooking, make the plant-based parmesan, you can also make it in advance.
- Add the cooked cauliflower, vegan parmesan (see notes), and milk to a food processor and blend in 15-second intervals, scraping the sides between intervals, until smooth and creamy. Season with salt and pepper. Note: This method works when using my vegan parmesan recipe. (see notes)
- While you are cooking the sauce, boil your pasta according to the package instructions and drain when finished. Make sure you add salt to your pasta water.
- To make the creamy cauliflower sauce, first, add the olive oil to a large saute pan over medium heat. Next, add the Italian seasoning and the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for 2 - 3 minutes, or until the wine is reduced by half.
- Stir in the cauliflower cream sauce base, bring to a simmer, and keep it at a simmer for 5 minutes. Stir in the cooked pasta. Transfer to a serving dish and garnish with fresh basil and extra parmesan if you would like. Serve hot and enjoy!
Notes
- If you are using store-bought cheese, you will wait to add it at the end of cooking the sauce. I highly recommend using my plant-based parmesan recipe, it works perfectly, is so much healthier than store-bought, and only takes 3 minutes to make.
- If you need to thicken the sauce, add more parmesan. If you need to thin the sauce, add more milk.
- You can substitute the wine with vegetable broth if needed.