Original site: http://www.blissfulbasil.com/vegan-creamy-garlic-lemon-pepper-pasta/
Serving: 4
| linguine or rigatoni | 12 ounce |
| Fresh cauliflower florets, 1 inch | 2 1/2 cups |
| unsweetened plant-based milk | 1 cup |
| raw cashews | 1/4 cup |
| fresh lemon juice | 2 tbsps |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Garlic | 6 cloves |
| Olive oil | 1 tbsp |
1. Bring a large pot of well-salted water to a boil. (As they say, your pasta water should be as salty as the sea.) 2. Add the pasta and cook until tender.Strain off the cooking water. 3. Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Drain off water.
Add the boiled cauliflower florets, nondairy milk, cashews, lemon juice, sea salt, and black pepper to a high-speed blender. Blend on high for 2 minutes or until completely smooth and creamy.
Heat the olive oil and garlic in a large sauté pan over low heat. Cook for 2 minutes, or until soft and fragrant. Stir in the cauliflower sauce, increase heat to medium, and simmer for 3 minutes, or until hot and bubbly.
Turn off the heat, add the pasta to the pan, and toss to coat.
Taste and generously season with more sea salt and black pepper to taste. Serve immediately.