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Pasta Primavera with Creamy Cauliflower Sauce
Nb persons: 4
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| Pasta Primavera with Creamy Cauliflower Sauce Sauce adapted from Oh She Glows | |
| 8 ounces 100% | whole wheat penne |
| 1 medium head | cauliflower, in florets |
| 1 tablespoon | extra-virgin olive oil |
| 5 cloves | garlic, chopped |
| 1/2 large | onion, chopped |
| 2 tablespoon | extra virgin olive oil |
| 3/4 cup | almond milk |
| 1/4 cup | nutritional yeast |
| 1 tablespoon | lemon juice |
| 2 medium | yellow squash, halved lengthwise and sliced |
| 1 pint | sungold tomatoes, halved |
| Chopped basil, for garnish | |
Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
Place cauliflower in a large bowl with a couple tablespoons of water. Microwave for 8-10 minutes until tender.
Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add onion and garlic and cook until translucent, about 5 minutes.
Place cauliflower, sauteed vegetables, almond milk, and lemon juice in a food processor and blend until smooth, about 2-3 minutes.
Heat an additional tablespoon of olive oil in the same large skillet on medium-high heat. Add squash and saute until lightly browned and tender, about 5 minutes. Add tomatoes and saute and additional 2 minutes until softened. Add cauliflower sauce and warm through, 2-3 minutes. Add pasta and stir to coat. Season with salt and pepper.
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