CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

This ultra-creamy pasta comes together with just 8 ingredients (plus s + p) and 30 minutes of time. It's easy enough for a quick weeknight meal at the end of a busy day and special enough for a fancy weekend occasion. One pasta, best of both worlds. The sauce is made by blending together boiled cauliflower, raw cashews, plant-based milk, fresh lemon juice, nutritional yeast, lots of black pepper, and sea salt. The creamy mixture gets stirred in to six cloves of sautéed garlic and simmered until hot and bubbly. Final step? Add heaps of hot pasta to the pan and get stirring.

CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

Ingredients
  1. Pasta
  2. 12 ounces gluten-free linguine or rigatoni*

Garlicky Lemon-Pepper Sauce
  1. 2 1/2 cups small (1-inch) cauliflower florets (fresh, not frozen)
  2. 1 cup unsweetened plain plant-based milk (I use almond milk), plus more if needed to thin**
  3. 1/4 cup raw cashews***
  4. 2 tablespoons fresh lemon juice, plus more to taste if desired
  5. 1 tablespoon nutritional yeast flakes, plus more to taste
  6. 1 teaspoon sea salt, plus more to taste
  7. 3/4 to 1 teaspoon freshly ground black pepper, plus more to taste
  8. 1 tablespoon extra-virgin olive oil
  9. 6 cloves garlic, minced (more or less, to taste)

Instructions
For the Pasta
  • Bring a large pot of well-salted water to a boil. (As they say, your pasta water should be as salty as the sea.)
  • Add the pasta and cook until al dente.
  • Strain off the cooking water.