We cook the veggies in the oven to give this decadently creamy dish its comforting, ‘roasty’ flavour.
Notes:
You can easily make this gluten-free using gluten-free pasta.
We use an unsweetened soy milk for this recipe, but you can use whichever plant-based milk you prefer. For example, if you want this to be a soy-free recipe, you can use oat or almond milk.
Creamy Cauliflower Linguine
Serves:4 servingsPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1 medium cauliflower
4 garlic cloves
1 onion, quartered
salt + pepper
olive oil
linguine for 4 people, or gluten-free pasta
2 cups frozen peas
1 tsp Dijon mustard
1 cup unsweetened plant-based milk
6 tbsp nutritional yeast
1 lemon, juice only
1 tsp maple syrup
1/4 tsp ground nutmeg
1 handful of fresh parsley, chopped
Method
Preheat the oven to 180°C fan / 400°F fan-assisted.
Tear the leaves off the cauliflower and break it into florets. Slice any large florets into bite-sized pieces and slice the stem into 3 cm (1 inch) pieces. Transfer all of the cauliflower to a large tray.
Add the onion and garlic cloves (both with their skin on) to the tray. Season with a pinch of salt and pepper, drizzle with a splash of oil, and give everything a mix. Then roast in the oven for 20-25 minutes or until the cauliflower is cooked.
As soon as the veggies have finished roasting, start cooking the pasta as per the packet instructions in a large saucepan. As soon as the pasta is almost al dente, add the frozen peas and stir for a minute or so until the peas have thawed, then drain and reserve some pasta water.
Meanwhile, as soon as the onion and garlic have cooled slightly, remove their skins and add them to a blender. Then add a third of the florets and the sliced stem to the blender, along with the milk, mustard, nutritional yeast, lemon juice, maple syrup, nutmeg and a generous pinch of salt and pepper. Blend until completely smooth.
Pour the creamy sauce into the saucepan. Add the remaining cauliflower and heat through on a medium heat for a minute, then add the cooked pasta and peas. Lower the heat, give everything a stir and loosen with pasta water until it's perfectly creamy, then remove from the heat and season to taste with salt and pepper.
Top with chopped parsley and freshly ground black pepper. Enjoy!
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Loved this, made it exactly as written and it tasted like Fettuccine Alfredo. Will add some mushrooms next time but that’s the great thing about this recipe, you can add what you like and change it up for variety. Thanks for sharing.
5 Comments
Loved this, made it exactly as written and it tasted like Fettuccine Alfredo. Will add some mushrooms next time but that’s the great thing about this recipe, you can add what you like and change it up for variety. Thanks for sharing.
Thanks Colleen! Totally agree, this is a great base to add your own twists. You could even add some tofu to the sauce for extra protein 🙂
Already made this twice since you’ve posted, it’s fabulous!
Swapped asparagus pieces for peas (there’s a NO PEAS! person here) and it was perfect, thanks for the recipe
It’s good, but the sauce is too acidic for my taste. Could have done without the lemon juice, the mustard is enough.
Thank you for the recipe!