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Creamy Cauliflower Pasta

A delightful, creamy pasta dish made with roasted cauliflower, offering a comforting meal that's both healthy and indulgent.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head Cauliflower Use fresh or frozen, but roasting fresh adds depth.
  • 8 oz Pasta of your choice Spaghetti, penne, or gluten-free pasta works well.
  • 2 cloves Garlic Fresh or minced; garlic powder is a substitute.
  • 3 tbsp Nutritional yeast Or Parmesan cheese for a non-vegan alternative.
  • 2 tbsp Olive oil Avocado oil is a good substitute for high-heat roasting.
  • 1 cup Vegetable broth To achieve creamy consistency while maintaining flavor.
  • to taste Salt and pepper Essential for flavor enhancement.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets in olive oil, salt, and pepper. Roast until tender and golden for about 25-30 minutes.
  3. While the cauliflower is roasting, boil the pasta according to the package instructions until al dente.
  4. Once the cauliflower is roasted, transfer it to a blender with garlic, nutritional yeast, and a splash of vegetable broth. Blend until smooth and creamy.
  5. Drain the pasta, reserving a bit of the cooking water. Mix it with the creamy sauce, adding more broth or cooking water for a thinner consistency if desired.
  6. Garnish with fresh herbs and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. While the pasta can freeze, the sauce may change texture after thawing.