Wednesday, July 8, 2015

Pasta and Spinach in Garlicky Cauliflower "Cream" Sauce

24 oz. whole grain penne pasta
1/2 head of cauliflower, cut into florets (remove stems)
1/2 cup unsweetened non-dairy milk
2 small cloves of garlic
1 t. white or yellow mild miso paste
1 t. fresh lemon juice
1/8 t. black pepper
3/4 t. salt
4 cups of fresh spinach, chopped

Boil cauliflower until mushy (or cook in pressure cooker for 8 minutes and do a quick release).
Add the cauliflower to your blender with the non-dairy milk, garlic, miso paste, lemon juice, pepper, and salt. Blend until silky smooth. Set aside.

In a large pot, boil pasta according to package directions. One minute before pasta is ready, add chopped spinach into the pot. When the pasta is al dente, strain pasta/spinach well. Return pasta and spinach to pot. Add Garlicky Cauliflower "Cream" Sauce and cook for 3-5 minutes over medium low heat. Serve with vegan parmesan cheese.

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