Vegan Pasta with Cauliflower-Cashew Sauce

Ingredients

• 1 cauliflower (900 g)
• 2 cloves garlic
• 200 g Cherry tomatoes
• 150 g cashews from Reformhaus®
• 2 tbsp nutritional yeast from Vitam (30 g; available at Reformhaus®)
• 300 ml almond milk from Allos (available at Reformhaus®)
• 400 g whole‑grain spaghetti from Rapunzel (available at Reformhaus®)
• herb sea salt from Brecht (available at Reformhaus®)
• ground black pepper from Brecht (available at Reformhaus®)
• 0.5 bunch basil (10 g)
• 0.5 bunch Parsley (10 g)
• 0.5 Organic lemon
• 2 tbsp olive oil from Rapunzel (available at Reformhaus®)
• 50 g hemp seeds from Reformhaus®

Instructions

1. 1.

   Soak the cashews. Clean, wash and cut the cauliflower into florets. Peel the garlic. Wash and halve the cherry tomatoes. Drain the soaked cashews. Combine cauliflower, cashews, garlic, nutritional yeast and almond milk in a pot.

2. 2.

   Simmer over low heat for about 20 minutes. Meanwhile cook the pasta in plenty of salted water according to package instructions for about 9 minutes on medium heat. Blend the cooked cauliflower with cashews and liquid until smooth and season with salt and pepper.

3. 3.

   Wash, dry and finely chop basil and parsley. Wash the lemon, grate its zest, then squeeze out the juice.

4. 4.

   Heat oil in a pan and add the herbs, tomatoes and hemp seeds. Cook over medium heat for about 5 minutes. Season with salt, pepper, lemon juice and zest, then remove from the pan.

5. 5.

   Warm the sauce in a large pan and stir in the drained pasta. Toss for about 1 minute on medium heat, then serve on plates topped with the tomato‑herb‑hemp mixture.