Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

INGREDIENTS:

• 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

METHOD:

• 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

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

Russian Salad

INGREDIENTS:

• 2 -3 small beets
• 3 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 head cauliflower, separated into florets
• 1 pound carrots, sliced 1/4 inch thick
• 1/2 pound green beans
• 1/4 cup vegan mayonnaise
• 5 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt

METHOD:

• Boil beets until tender, cool, remove peel, cut into 1/2 inch cubes, set aside
• Steam separately then cool and combine in large bowl: potatoes, cauliflower, carrots and green beans
• Blend mayonnaise, red wine vinegar, oil and salt
• Combine sauce with vegetables
• Stir in beets and mix well