I’ve been trying to avoid any of the colds going around recently so have been trying to ram as many varied nutrients into every meal possible. One helpful tool with this is Dr Greger’s Daily dozen. I’ve been trying to follow this as close as possible for the last little while and it really seems to be preventing me from getting the cold (or I could be having a lucky year so far, but lets pretend it’s something I’m doing!). But eating more vegetables doesn’t have to be restrictive or deprive you of your favourite meals. So that’s how this recipe happened. I wanted a big bowl of belly-hug “cheesy” pasta, but I also wanted to check off more veggies from the list. It’s super simple and really yummy!
You will need:
- 2 cups cauliflower – can be frozen or fresh
- 2 small carrots roughly chopped
- 1 cup cashews
- 1 cup nutritional yeast
- 2 tbsp garlic powder
- 1/2 tbsp dijon mustard
- 1/2 cup plant milk
- salt and pepper to taste
- 2 cups dry wholewheat pasta
- 1 cup sweetcorn
- 1 red pepper, diced
- 4 cups spinach
How to make it:
Start by putting your pasta on to cook in salted water along with the sweetcorn. Then add the cauliflower, carrot and cashews to another pot and cook in salted water until carrots and cauliflower are fork-tender. This should take about the same amount of time to cook as the pasta, so when the pasta is ready drain and set aside.
Drain the boiled cauliflower, carrot and cashews and pop into your blender along with the nutritional yeast, garlic powder, mustard, plant milk and salt and pepper. Blend until smooth. Taste, and add more salt, pepper, mustard or garlic powder until you are happy with the flavour. If it is a little to think for you, you could and a little bit more plant milk if needed. The featured image is actually an added veggie free version just to show the creaminess of the sauce best.
Putting the meal together is also super quick and easy. Mix the pasta, sweetcorn and red pepper in with the sauce. You could chop the spinach and mix it in too if you like but I felt like serving it on the side with this one. This is an amazingly cheesy tasting one, and even won my tomato sauce on my macaroni seal of approval as it goes SO WELL! This is something I haven’t done since I used to wolf down my Grannies mac and cheese when I was a kid! I think it must be the cauliflower that adds a weirdly cheesy layer of flavour. As always, this recipes keeps well in the fridge and tastes just as good 2 days later heated up in the microwave in work! You can add different veggies to the pasta if you’d like or add vegan cheese on top and grill it at the end… Make it with macaroni pasta, spaghetti, linguine, gnocci, in lasagne. You can even use the sauce as a dipping sauce, it’s super versatile! I hope you give this recipe a go, even without the added veggies it’s still a good way to hide cauliflower in a sauce for fussy little people perhaps, and the possibilities are endless on how to use it!