I want to share this new recipe that I've come up with and am quite proud of. It is delicious and super healthy - overflowing with vegetables. Oh and it's super easy to make too. I adapted it from this vegan alfredo recipe that I've been using for years. Since I'm cutting back on our soy consumption recently I wanted to try to make this recipe soy free. It tastes just as good as ever and now contains more veg! Makes a generous amount of sauce for one box of pasta.
1 1/2 cups cashews or almonds or a mix soaked in water for 4 hours or more
1 1/2 - 2 cups chopped cauliflower, steamed till soft
2 cloves garlic
1 cup almond milk
4 TBSP olive oil
1 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp pepper
1/2 tsp salt
~375 g of pasta
~1 lb mushrooms, chopped
a bunch of chopped spinach, fresh or frozen
Start sautéing the mushrooms in a large pan and cooking the spinach and cooking the pasta. While they're going make the sauce:
Drain the nuts. Place all sauce ingredients in a blender and blend well. When the mushrooms are done add the sauce and the spinach to the pan, mix and heat. You really just want to heat the sauce to warm. But heating it also mellows the raw garlic taste so you can heat for longer and taste as you go.
Since you don't really taste the spinach in it too much I like to serve it with another green such as steamed broccoli or asparagus on the side. It is also good with a side salad of course.
It is so good even Henry likes it usually. Just not this night for some reason. Actually I think this was because he wasn't in the mood for getting his hands dirty and he couldn't get his fork working. The next day he was a pro with the fork and ate lots of leftover pasta.