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:
- Soak the cashews for one hour, strain and rinse
- In a large pot, boil water and pour the cashew nuts, the cut cauliflower, the peeled garlic, and the bay leaf.
- Boil for 10-15 mint or until the cauliflower is tender
- Drain and remove the bay leaf
- In a blender or robot put all the ingredients and add the almond milk, miso, salt and pepper. Grind everything for a few minutes
- If it is too thick, add more almond milk until the desired texture is obtained.
For pasta:
- 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
- Bring a pot boil the kale for 2 minutes. Drain excess water and reserve
- Put the pasta in the boiling water and cook until it is al dente
- In a pan, sauté onion and garlic for 2 minutes
- Add the kale or spinach, mushrooms and stir for 1 more minute
- Add the cauliflower sauce and mix for a few minutes on a low heat so that the ingredients are mixed together
- 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 😉