- Gluten Free - Dairy Free - Vegan -
Did all your pasta dreams come true? Ahhh, they sure did.
This completely plant-based pasta dish is rich, creamy and full of flavour. It will not only blow your mind, but also your tastebuds. I am here today, to prove to you, that we don't need our pasta to be full of dairy products, processed meats and hormones, in order to achieve that filling and comforting feeling that traditional pasta provides. The flavours we can achieve with plants provides an even more amazing dish that nourishes our mind, body, soul and keeps our conscience at peace.
With only 9 ingredients and taking less than 30 minutes to prepare, you have no excuse but to try this.. Tonight!
All right, lets just get straight to it.
Preheat oven to 190 degrees.
Chop cauliflower florets off stalk and brussels sprouts in half. Toss in a bowl with olive oil and salt & pepper.
Line an oven tray with baking paper and spread veggies evenly across it. Chop the head off your garlic and drizzle garlic head with olive oil also. This ensures optimal caramelisation and roasty-ness.
Bake for 20 minutes.
Bring 4 cups of water to the boil and add pasta. Reduce heat and simmer for 4-5 minutes.
Drain pasta and set aside.
Remove baking tray from the oven and add cauliflower to a frying pan with a splash of olive oil. Cook on medium and cover with a lid for a further 5 minutes.
Add roasted cauliflower and garlic, coconut cream, water and lemon juice to a blender (I use a Vitamix) and mix on high, until you reach a smooth and creamy consistency. I also added more salt and pepper here.
In the same frying pan you used for the cauliflower, pour your cauliflower cream back in over medium heat. Stir through your pasta and allow to simmer until heated through. This allows the cream to thicken and brings out the flavours.
Serve in a bowl with your roasted brussels sprouts and cracked pepper. I would also recommend adding nutritional yeast as a garnish for a cheesy flavour.