All Photos © Christine Elise McCarthy 2013
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OK – this is EEEEEASY to make & can be vegan or not. I added some shaved Parmesan as garnish – mainly to make it pretty to look at. I also added a tiny bit to the sauce but it is completely unnecessary so – you can either skip it or use a vegan cheese. I chose not to add any other dairy (real or vegan) to the sauce but it would likely have delivered an even creamier result. This is plenty creamy & plenty flavorful – so I did not see the point in adding calories.
I also made it with a gluten-free quinoa pasta. Regular pasta, especially a fettuccine, would be delightful, too.
Guiltless Pasta with Creamy Cauliflower Sauce – Faux-fredo!
1/2 lb pasta – gluten-free or otherwise
1/2 head cauliflower – cut up into flats or florets
4 garlic cloves (or to taste) – chopped
2 tsp Dijon mustard
About 1/2 cup of vegetable stock
1/4 cup Grated Parmesan or vegan alternative (optional)
S&P to taste
Heat a TBS or two of olive oil in a large saute pan. Add the garlic & saute for 30 seconds. Be careful not to burn or brown the garlic. Add the stock & the cut up cauliflower. The stock will not cover the cauliflower. Bring it to a boil & then reduce heat. Simmer, covered, for about 10-15 minutes or until the cauliflower is very tender.
Put the cauliflower & stock in a food processor and add the Dijon & cheese (if you are using cheese). Blend until very smooth. You might want to add more stock or water to thin it a bit. Add S&P to taste. I added lots & lots of pepper. You can add heavy cream or a vegan alternative for an even creamier result. Return this puree to the saute pan & simmer on low while you cook your pasta.
Drain the pasta & toss with the sauce & go to town! Add more freshly ground pepper or some grated Parmesan if you want. Mmmmm!