AD: Some days just call for a big bowl of creamy pasta, amirite? This cozy bowl …

AD: Some days just call for a big bowl of creamy pasta, amirite? This cozy bowl is loaded with gluten-free lentil pasta, mushrooms and cauliflower… all perfectly coated in a dairy-free alfredo sauce made with a blend of almond milk, steamed cauli and roasted garlic. You guys, this sauce is so DANG creamy. You’re going to LOVE it. 💯
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Most people think of using almond milk for sweet recipes but it’s perfect for adding a creamy component to savory dishes too! 🥛#almondmilk #AllThePlacesAlmondMilkCanGo .
CREAMY CAULIFLOWER PASTA – 4 oz pasta noodles (I used lentil rotini noodles) – 2 cups steamed cauliflower, divided – 1 1/2 cups for sauce, 1/2 cup for pasta dish – 1/4-1/3 cup unsweetened almond milk – 2 cloves roasted garlic – 1 Tablespoon nutritional yeast
– 1 Tablespoon olive oil – 1/2 teaspoon sea salt – 1/4 teaspoon ground pepper
– 1/4 cup red onion, chopped
– 4 button mushrooms, sliced
– fresh parsley + crushed red pepper .
INSTRUCTIONS
Steam cauliflower. While cauliflower is steaming, cook pasta noodles according to package instructions. Prepare cauliflower alfredo sauce but placing 1 1/2 cups steamed cauliflower, 1/4 cup almond milk, roasted garlic, nutritional yeast, oil, salt and pepper into a blender. Blend until smooth. You want the sauce to be kind of thick (like regular alfredo sauce) but not too thick so add a bit more almond milk if needed. Set aside. In a extra-large skillet over medium heat, add a little oil, onion and mushrooms. Sauté for 3-5 minutes or until onions are fragrant and mushrooms have softened. Add cooked pasta noodles, cauliflower sauce and remaining steamed cauliflower florets to pan. Toss well until all noodles are coated with sauce. Taste and season with salt and pepper, if needed. Top with crushed red pepper flakes and fresh parsley. .
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