Equipment
- Saucepan
Ingredients
- 1½ cup cauliflower
- ½ yellow onion
- 3 garlic cloves
- ½ cup raw cashews
- 2 red bell peppers
- 1 carrot
- 2 tbsp harissa
- ½ cup water, or unsweetened plant based milk
- ¼ cup nutritional yeast
- 2 tbsp tapioca, cornstarch or arrowroot powder
- 1 tbsp white miso paste
- 1 lemon, juiced
- ½ tsp salt and pepper
- 2 tsp balsamic vinegar
- 14 oz gluten free pasta of choice
- 2 tbsp fresh basil, chiffonaded
Method
- Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water. Boil for 15-18 minutes until VERY tender. Cauliflower and carrot should be extremely soft.
- Halfway through boiling veggies, begin cooking pasta. When pasta is aldente drain and set aside, reserving 1/2 C of pasta water.
- Drain veggies/cashews and add to a blender with water and remaining ingredients except pasta and basil. Blend for 1-2 minutes until super smooth and creamy. Pour sauce into saucepan and cook over low heat to thicken and achieve a stretchier texture. Add pasta water as needed.
- Add cooked pasta to saucepan and toss to coat and heat through. Serve hot with fresh cracked pepper and a sprinkle of fresh basil.
Nutrition
Serving 1servingCalories 521kcalCarbohydrates 96gProtein 16gFat 11gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 4gSodium 634mgPotassium 558mgFiber 7gSugar 8gVitamin A 4524IUVitamin C 113mgCalcium 45mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
This is a favorite recipe in my family! We were out of cashews today and made it anyway. Not as creamy and mild without the cashews but it’s still delicious.
Hey Alex, I’m so happy that this recipe worked out without a key ingredient! I would be excited to know how your family enjoys it with the additional creaminess! Thanks for the review