Ingredients
Scale
- Drizzle of avocado oil (about a tablespoon), enough to lightly coat bottom of pan
- 1 small head of cauliflower, cut into florets
- 1 yellow onion, chopped
- 1.5 cups of unsweetened almond milk (can use any dairy-free milk of choice)
- 5 cloves of garlic, roughly chopped
- 1 large handful of fresh basil leaves (I just use however much is in those clamshells you can buy at the grocery store)
- Juice of 1 lemon
- 4 servings pasta of choice
- Sea salt or mineral salt
- 4 – 5 cherry tomatoes, chopped in half or quarters (can sub any veg or fruit of choice!)
- Red pepper flakes, to serve
Instructions
- Boil water for pasta. Salt it liberally—if you don’t salt the water (more than you think!) your pasta will never taste good.
- Cook pasta according to package directions. BEFORE draining, reserve about 1/2 cup of pasta water. Drain pasta without rinsing and return to pan.
- Meanwhile, warm oil in a heavy bottom large shallow pot or braising pan with a lid over medium high. Add onion and cauliflower and a generous pinch of salt, and saute uncovered until onion and cauliflower are beginning to brown, stirring occasionally. Add almond milk and garlic and cover and reduce heat to low. Cook, covered, until cauliflower is fork tender (about 5 – 10 minutes).
- Transfer milk and cauliflower mixture to blender. Add basil and lemon and blend until very smooth. Add salt to taste.
- Over low heat, toss pasta with alfredo sauce and a bit of reserved pasta water at a time until a creamy sauce forms.
- To serve, top with tomatoes and a generous sprinkle of red pepper flakes.