Serving: 3
Cooking Time: 25 minutes
Ingredients:
- 1/2 packet Quinoa Pasta
- 3 cups Cauliflower Florets
- 3 Cloves Garlic, minced
- 1 small Onion, finely chopped
- 1 cup Vegetable broth
- 1 cup Date sweetened oats milk
- 2 cups fresh Spinach Leaves
- 2 tablespoons Nutritional Yeast (optional, for a cheesy flavor)
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Red Pepper flakes (optional, for some heat)
- Salt and pepper, to taste
- Fresh Parsley or Basil, chopped, for garnish
Cooking Method:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pot, bring water to a boil and steam the cauliflower florets until they are tender (about 7-10 minutes). Once done, remove them from the steamer and set aside.
- In the same pot, over medium heat add the minced garlic and chopped onion, and sauté until the onion turns translucent and the garlic becomes aromatic.
- Transfer the steamed cauliflower into the pot with the sautéed garlic and onion. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld.
- Pour in the vegetable broth and bring it to a simmer. Let it cook for about 2 minutes.
- Now, carefully transfer the mixture to a blender. Add the oats mylk, nutritional yeast (if using), lemon juice, and red pepper flakes (if using). Blend until you get a smooth and creamy sauce. If the sauce is too thick, you can add a bit more almond milk or vegetable broth to achieve your desired consistency.
- Return the sauce to the pot over low heat. Add the fresh spinach leaves and stir until they wilt into the sauce.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the pot with the creamy sauce, tossing everything together until the pasta is evenly coated.
- Garnished with chopped fresh parsley or basil for a burst of freshness.
- This recipe lacks lentils and pulses, thus, it is ok to have a small cup of sprout (boiled) chaat on the side :)
