By Kelly Behr
One of the things I get asked the most is the food I miss the most by going vegan. I always go back to a good creamy pasta dish. Over the holidays my mother got me a new cookbook full of Italian vegan Italian recipes.
The first recipe I tried I was the most intrigued by the fact that the sauce was made from cauliflower and was completely soy-free which you do not find a lot if you want to mimic those creamy flavors and textures. The recipe is super easy too. It is from Chloe Coscarelli's newest cookbook, which I recommend for your collection. She calls this dish, "Kate Middleton's Pasta," because she swears if Kate ever came over to dinner she would serve her this and then Kate would ask for the recipe and they would become best friends! So if this is fit for royalty it was definitely fit for my blustery winter night dinner.
12 oz of cauliflower (i got the pre-cut florets to save time, also buy fresh, not frozen)
1 onion chopped
5 garlic cloves
1/4 cup of olive oil (for drizzling, i didn't use the whole amount)
1 cup almond milk
Pasta (I used farfalle, she used Rotini)
It is a super simple recipe to put together. Take the cauliflower, garlic and onion and place on a baking sheet with edges, drizzle the veggies with the olive oil.
Cook at 425 until the cauliflower is fork tender. Remove from oven and place in a blender with the almond milk. I added it slowly as to determine the thickness. If you want a thinner sauce just add more milk slowly.
Once the sauce is finished you can your pasta noodles and voila! A pasta dish that is both light and creamy, who would have though such a thing to exist! Garish with parsley and you are ready to serve immediately.
Thanks Chloe! Another great cookbook for all us vegans out there to explore! http://chefchloe.com.