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Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes

5 from 8 reader reviews
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
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Ingredients

  • 1 cup vegan parmesan, divided
  • ¾ lb dry linguini
  • 2 tablespoons olive oil
  • 4 cups small cauliflower florets (from about ½ a large head of cauliflower)
  • 4-5 cloves garlic, minced
  • pinch chili flakes
  • ½ teaspoon paprika
  • ½ cup roasted tomatoes, lightly chopped or mashed (see notes)
  • salt and ground black pepper
  • ⅓ cup raw cashews, soaked for at least 4 hours
  • ½ cup water
  • ½ cup shelled fresh or frozen peas
  • 2 sprigs fresh basil, sliced
  • 2 green onions, sliced

Instructions

  • If you haven't yet, make the parmesan. My recipe is linked in the ingredients.
  • Cook the pasta according to package directions. Reserve 1 cup of the salty and starchy pasta water before draining and setting aside.
  • In a large, wide sauté pan, heat the olive oil over medium heat. Add the cauliflower to the pan and stir. Sauté until the cauliflower is lightly softened on the edges, about 2 minutes. Add the garlic, chili flakes, paprika, tomatoes, salt, and pepper to the pan and stir.
  • In an upright blender, combine the cashews, the reserved pasta cooking water, and the ½ cup of filtered water. Blend the mixture on high until you have a milk-like consistency.
  • Pour the cashew milk into the pan and add the peas as well. Bring the mixture to a boil and then immediately lower the heat to a simmer, stirring often. Once the cauliflower is soft and the peas are bright green, gently fold the pasta into the mixture to coat in the sauce.
  • Sprinkle the basil, green onions, and ½ of the parmesan onto the pasta and stir to combine. Serve the creamy cauliflower pasta hot with remaining parmesan on top and extra chili flakes if you like.

Equipment

  • Blender

Recipe Notes

  • I prefer traditional wheat-based linguine here, but brown rice pasta would be great.
  • To roast tomatoes, cut cherry/grape tomatoes in half, toss with olive oil and seasoning, and bake in a 400 oven for about 25 minutes.
  • If you don’t want to slow roast some tomatoes for this recipe, I’d recommend replacing them with a ¼ cup of finely chopped sun-dried tomatoes packed in oil.
  • Don’t forget to reserve a cup of the salty and starchy pasta cooking water. It’s the key to success here.
Creamy cashew sauce, roasted tomatoes, garlic, and cauliflower tossed with pasta. Rich but not heavy, and on the table in 45 minutes.