Vegan Cauliflower Pasta

Ingredients

• 600 g cauliflower
• 3 Garlic cloves
• 4 Spring Onions
• 125 g cashew nuts
• Salt
• 0.5 organic lemon (zest)
• 1 tbsp nutritional yeast
• 400 g whole wheat pasta (linguine)
• 1 tbsp Olive Oil
• 10 dried tomatoes in oil (drained)
• Pepper
• 1 tsp Sweet paprika powder
• chili flakes
• 1 handful basil (≈5 g)

Instructions

1. 1.

   Clean and wash the cauliflower, cut into florets and stem into pieces. Peel the garlic and slice it thinly. Trim the spring onions, wash them and cut into rings. Blend 25 g cashew nuts with ½ tsp salt, lemon zest and nutritional yeast in a food processor and set aside.

2. 2.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente, about 7 minutes. While the pasta cooks, heat oil in a pan. Sauté the cauliflower over medium heat for 6–8 minutes, turning occasionally.

3. 3.

   Add the dried tomatoes, garlic and half of the spring onions. Season with salt, pepper, paprika powder and chili flakes, then cook for another 5–6 minutes while stirring. Meanwhile wash the basil, pat dry, set aside a few leaves for garnish, and chop the rest.

4. 4.

   Drain the pasta, reserving 250 ml of pasta water. Puree the remaining cashew nuts with the reserved water, adding more if needed to reach a smooth consistency.

5. 5.

   Mix the pasta, basil and cashew puree into the cauliflower, warming everything briefly. Top with lemon‑cashew mix and the remaining spring onions, garnish with basil leaves, and serve.