About the Recipe
I began capturing the foods I make to help others learn about different ways to make vegan foods. I will admit, working full time and trying to create foods to then post can be a challenge - but this year, my goal is to set time (real time!) aside to share more yummy vegan foods! Out: trying to create the most perfect post / In: just sharing the foods I make and inspire others to try new foods.
So in light of this, I learned a technique from a chef (Derek Sarno) and I thought - why not build on this a bit! So here we go...your ultimate creamy pasta!
Ingredients
For the sauce
1 head of cauliflower, trimmed and sliced (you want to keep the head in tact, but able to eventually fit into a high-speed blender) hint - this is the SECRET ingredient!
6 cloves garlic, peeled
1 cup Nutritional Yeast
1 cup vegan shredded cheddar (like Good Planet or Violife) [this is just for the extra creaminess]
1 cup of soy milk (like Eden Foods Fortified Soy milk)
1/2 cup of veggie stock
1 tsp salt
Fresh ground pepper
For the pasta
1 pound of pasta (like Orecchiette or Fusilli pasta - be sure to get ancient grain and slow dried pasta - I only use Bona Furtuna pastas) cooked to package directions
1 package of fresh peas
1 leek, trimmed, sliced into half moons and washed
3 cups of spinach
Preparation
To make the sauce
Bring a stock pot of water to a boil, add the cauliflower and garlic. Boil until just tender.
Add the other ingredients to the high-speed blender.
Once cauliflower is tender, turn off heat and add the cauliflower and garlic to the blender.
Blend on high until combined and creamy.
Taste, and adjust salt/pepper to your liking.
Set aside while you make the pasta.
To make the pasta
Bring stock pot of water to a boil, cook pasta according to direction.
While the water is boiling, heat a pan on medium and add EVOO.
Once oil is warm, add leeks with a pinch of salt, cook for 3 minutes.
Add peas with another pinch of salt and cook for 3-5 minutes.
Add the sauce to the leeks and peas and bring to a low simmer.
Next, stir in the spinach. Taste for seasoning.
To assemble:
Get a large bowl! Fill with pasta and add a few ladles of sauce on top and mix to combine. Top with fresh vegan parmesan and/or some baked tempeh bites (recipe below). ENJOY this delicious - good for you - pasta!
Crunchy Tempeh
Here is a quick and easy way to add a bit more protein to your meals.
Heat oven to 400.
Crumble 1 package of tempeh (medium crumbles) into a bowl.
Add EVOO, salt, and pepper.
Add other seasonings that you may like - smoked paprika, garlic, maple syrup, and so much more - depends on your dish!
Add the seasoned tempeh to a baking sheet lined with parchment and bake for 15-20 minutes or until it reaches the crispiness you prefer!
Remove from oven and add to salads, pastas, sandwiches - anything really!