Macaroni with cauliflower sauce, mushrooms and spinach

gluten free Dec 13, 2018

Who doesn’t like pasta?

Here is an incredible pasta recipe with a sauce that will be sure to impress. And the best of all it is healthy! Yes, it has fat, but the good kind of fat.

It is a recipe full of flavour and packed with nutrients thanks to cashews, cauliflower, mushrooms, spinach and garlic.

First, you must choose a good type of pasta that does not contain refined flour but that still has a good texture. In my opinion brown rice pasta is the best. That said, quinoa and varieties of flours such as lentils and chickpeas are also delicious but a little more expensive than ordinary pasta.

The final nutritional touch to the dish is white miso, a fermented soy, with a sweet and mellow flavour that I recommend you always have in the fridge. It doesn’t go bad and it contributes probiotic to your dishes. You’ll be amazed by its taste. It is a little harder to find than the traditional miso but you can find it in any Asian store.

But one thing! Remember to never boil the miso or the beneficial bacteria will die.

 

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Macaroni with cauliflower sauce, mushrooms and spinach

  • Author: como
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 2
  • Category: Easy
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Ingredients

For the cauliflower sauce: (1 liter)

  • 3/4 cup of cashews
  • 1/2 medium cauliflower
  • 3 garlic
  • 1 bay leaf
  • 1 tablespoon of white miso or nutritional yeast
  • 1/2 tablespoon of salt
  • 1 teaspoon pepper
  • 1 1/2 cup of almond milk or soy without sugar

For pasta:

  • 200 gr of brown rice macaroni (or any wholewheat pasta that you like)
  • 2 cups of spinach or kale (only the leaves, not the stem)
  • 1/2 cup dried mushrooms or 2 cups fresh mushrooms
  • 1 tablespoon of oil
  • 1/2 onion
  • 2 garlic

Instructions

For the cauliflower sauce:

  1. Soak the cashews for one hour, strain and rinse
  2. In a large pot, boil water and pour the cashew nuts, the cut cauliflower, the peeled garlic, and the bay leaf.
  3. Boil for 10-15 mint or until the cauliflower is tender
  4. Drain and remove the bay leaf
  5. In a blender or robot put all the ingredients and add the almond milk, miso, salt and pepper. Grind everything for a few minutes
  6. If it is too thick, add more almond milk until the desired texture is obtained.

For pasta:

  1. Soak the dried mushrooms in hot water for one hour, strain, rinse and cut the stems (the hardest parts). If they are fresh mushrooms cut them in thin slices
  2. Bring a pot boil the kale for 2 minutes. Drain excess water and reserve
  3. Put the pasta in the boiling water and cook until it is al dente
  4. In a pan, sauté onion and garlic for 2 minutes
  5. Add the kale or spinach, mushrooms and stir for 1 more minute
  6. Add the cauliflower sauce and mix for a few minutes on a low heat so that the ingredients are mixed together
  7. Add the cooked pasta and serve hot

Notes

For the sauce it’s worth doing more, hold a few days in the fridge and you can freeze it.

If you forget to soak the cashews boil them in water for about 10 mint  😉

 

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