Vegan Cauliflower Pasta Sauce
Transform your pasta with this surprisingly creamy and healthy cauliflower sauce. In just 15 minutes, you can create a smooth, delicious vegan white sauce. This versatile sauce isn't just for pasta – it also makes a fantastic dip!
Servings: 2
Calories: 170kcal
Ingredients
- 1 cauliflower head ~400g
- 5-6 garlic cloves
- 2 tbsp Olive oil
- 4-5 fresh basil leaves
- Salt to taste
- Black pepper to taste
- 1 tsp mixed Italian seasoning
- Water for boiling
Instructions
- Prepare pasta according to packet instructions and keep aside.
- Wash and cut the cauliflower into florets.
- Boil the florets in salted water until fork-tender. (Remove a floret onto a cutting board, test with a fork, if it breaks, it's ready)
- Drain and set aside. Reserve the cooking water as well.
- Sauté minced garlic in olive oil with some fresh basil.
- Transfer the cooked cauliflower to a blender.
- Add 1 cup of the cooking liquid, the sautéed garlic, salt, and pepper.
- Blend until smooth and creamy. Add more water if required. If you are not vegan, you can also add ½ cup milk.
- Mix the sauce with your cooked pasta. Or transfer to a bowl to serve as dipping sauce.
- Top with fresh basil and/or Italian seasoning.
- Serve immediately and enjoy!
Notes
Stays well in refrigerator for up to 2 days. If the sauce becomes thick, blend with more water/milk before warming and adding to the pasta.
Nutrition
Serving: 200g | Calories: 170kcal