A creamy pasta meal that also happens to be gluten-free AND full of hidden vegetables? Yep, we did that! We topped our Gluten-Free Cauliflower Linguini with a savory cauliflower "alfredo" that's made without any of the heavy ingredients or dairy.
Ingredients
Makes 2 large servings
Taste Republic Cauliflower Linguini
For the sauce:
1 small head cauliflower, thick stem removed and cut into florets and pieces (steam until soft for a creamier sauce)
1 cup unsweetened oat, cashew, or soy milk
1/4 cup nutritional yeast
1 tablespoon white miso
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons raw cashew butter, tahini, or shelled hemp hearts (alternatively, you can use 1/4 cup soaked and drained raw cashews)
1 clove raw garlic
1/2 teaspoon sea salt
Directions
Make pasta according to package instructions.
Blend all of the sauce ingredients in a blender or food processor until smooth. Warm in a sauce pan over medium heat and add cooked Gluten-Free Cauliflower Linguini.
Top with freshly ground black pepper or crushed red pepper flakes, to taste.
