Cauliflower pasta with a DAIRY FREE- Lemon-Shallot sauce
What you’ll need:
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!!