Saturday, November 28, 2015

Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

  • 1 box spaghetti or fettuccine
  • 1 tablespoon Earth Balance
  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 4-6 cups fresh vegetables (carrots, bell pepper, broccoli...)
  • fresh basil
  • 1 head cauliflower
  • Cut cauliflower up into equal pieces and steam until tender; set aside to cool
  • Cook paste according to directions in water used to steam cauliflower
  • While pasta is cooking, melt Earth Balance in large pot
  • Add onion and garlic and cook on low until onions are transluscent
  • Add vegetables including broccoli stems (not florets) and cook until barely tender
  • Add broccoli florets and continue cooking until florets are barely tender
  • Place steamed cauliflower into blender or food processor and puree until smooth
  • Add cauliflower sauce, basil and pasta to vegetables and combine

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