Cauliflower Alfredo Sauce with Noodles

Adapted from Foodie With Family

INGREDIENTS:

• 1 large or 2 small heads cauliflower cut into florets
• 3 cups water
• 1.5 teaspoons Earth Balance spread
• 1 teaspoon olive oil
• 5 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 2 teaspoons lemon juice
• 1 box pasta, cooked
• chopped parsley

METHOD:

• Cook cauliflower in water for 5 minutes or until tender; set aside to cool
• Heat Earth Balance and olive oil in skillet; add garlic and saute for about 5 minutes
• Transfer cauliflower to blender reserving cooking water
• Add garlic to blender
• Pour 1 cup cauliflower cooking water into garlic skillet, stir, and pour into blender
• Add nutritional yeast and lemon juice
• Blend until very smooth, adding more cooking water as needed
• Stir into cooked pasta and reheat if necessary
• Add chopped parley and salt to taste

Pasta with Tofurky Sausage and Escarole

Adapted from Cooking Channel

INGREDIENTS:

• 1 box whole grain pasta
• 1 teaspoon oil
• 1 large onion, diced
• 1 cup diced red bell pepper
• 1/2 teaspoon salt
• 1/2 package (2 links) Tofurky Italian Sausage, cut into rounds then quarters
• 1 head escarole, cut into bite-size pieces

METHOD:

•  Cook pasta in salted water per package instructions, drain reserving 1 cup cooking water
• Saute onion, red bell pepper and salt in oil about 5 minutes
• Add sausage and cook 5 minutes
• Add escarole and cook 5-10 minutes until escarole is cooked down
• Add cooked pasta and some of the cooking water if needed; toss to combine

Spaghetti with Tomatoes, Mushrooms and Peppers

Adapted from Food.com

INGREDIENTS:

• 13.25 ounces whole grain spaghetti, cooked
• 2 tablespoons oil
• 5 cloves garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 10 ounces mushrooms, sliced
• 2 yellow peppers, sliced into matchsticks
• 1 pint grape tomatoes, halved or quartered
• 8 ounces diced tomatoes (I freeze fresh diced tomatoes in 8 oz. portions but can use a can.)

METHOD:

• Cook pasta to al dente; drain
• Saute garlic, basil and oregano in oil for a few minutes
• Add mushrooms, pepper and tomatoes; saute for about 10 minutes until tender
• Stir in cooked pasta
• Salt to taste