Cauliflower pasta with a DAIRY FREE- Lemon-Shallot sauce

What you’ll need:Creamy-Goat-Cheese-Pasta-with-Spinach-Mushrooms31

Makes 4-5 servings

-1 large head of cauliflower or 2 small heads- chopped into bite size florets – 2 portobello mushroom caps-cut into small pieces

-3-4 cups spinach

-2 ish teaspoons olive oil

-Bag of brown rice pasta- any kind of pasta you like

-1 shallot-minced

-1 cup of cashew milk

-An additional 2 TBS cashew milk

-4 teaspoons cornstarch

-Juice of 1/2 lemon

-1 tsp lemon zest

-1/2 cup ish of Almond slices for serving

-Salt, Pepper, Garlic & Red Chili Flakes for serving

How to Prepare:

-Toss cauliflower florets with a little olive oil and salt and pepper

-Bake on cookie sheet on 425 for about 25-30 minutes

-Sauté mushrooms over medium heat for about 5 minutes, add in spinach salt, pepper, garlic, red chili flakes to taste- mix until spinach has wilted.

-Set aside

-Cook pasta according to instructions

-In separate bowl combine the cold 2 TBS cashew milk with the cornstarch and mix until the cornstarch is dissolved

-In a sauce pan, heat the 2 tsp olive oil over medium-low heat

-Add in shallot and cook until translucent about 4-5 minutes

-Stir in 1 cup of cashew milk

-Mix in the separate cornstarch and milk mixture

-Whisk all ingredients together until mixture begins to get thicker

-Remove from heat and add in lemon juice, lemon zest, salt, pepper, and garlic

-Pour sauce over cooked pasta, mix in the mushroom and spinach mixture and the cauliflower

-Top with almonds for an added crunch

-Mix it all up and enjoy!!

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