Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
If you’re on the lookout for a comforting yet healthy pasta dish, look no further than this Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes. This dish brings together the rich flavors of roasted garlic and tomatoes, the nuttiness of cashews, and the bright freshness of peas and basil. Plus, it’s a perfect way to sneak in some veggies without anyone noticing! Trust me, this recipe will quickly become a staple in your kitchen.
Why It Works Every Time
The beauty of this Creamy Cauliflower Pasta lies in its simplicity. The creamy sauce is made from blended soaked cashews and cauliflower, creating a decadent texture without any dairy. Roasting the tomatoes enhances their sweetness and depth, while the garlic adds a savory punch. The combination of fresh peas and herbs ensures each bite is bursting with flavor, making it a satisfying dish that feels indulgent but is packed with nutrients.
Ingredient Breakdown
- _cupraw cashews: Soaked for at least 4 hours, these will blend into a creamy base.
- _cupnutritional yeast: Adds a cheesy flavor without the dairy.
- 1 teaspoon fine sea salt: Enhances all the flavors in the dish.
- 1 teaspoon lemon zest (optional): Brightens the sauce with a touch of acidity.
- _lbl linguine of choice: Choose your favorite pasta; gluten-free options work well too.
- 2 tablespoons olive oil: For sautéing and adding richness.
- 4 cups small cauliflower florets: Provides the creamy base and loads of nutrients.
- 4-5 cloves of garlic, minced: Infuses the dish with savory goodness.
- pinch of chili flakes: Adds a hint of heat.
- 2 teaspoons sweet paprika: Gives depth and a touch of sweetness.
- _cup slow-roasted tomatoes: Their concentrated flavor elevates the dish.
- _cup filtered water: Used to thin the sauce to your desired consistency.
- _cup shelled fresh or frozen peas: Adds freshness and color.
- 2 sprigs fresh basil, sliced: For garnish and flavor.
- 1 cup quickie vegan parmesan, divided: Use for a cheesy finish.
What’s in the Gear List
- High-Speed Blender: Essential for creating a smooth, creamy sauce.
- Large Pot: For cooking the pasta to perfection.
- Skillet: Ideal for sautéing garlic and cauliflower.
- Baking Sheet: For roasting the tomatoes.
- Measuring Cups and Spoons: To ensure accurate measurements.
Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes: How It’s Done
Step 1: Prepare Your Ingredients
Begin by soaking your raw cashews in water for at least 4 hours. This will soften them, making it easier to blend into a creamy sauce. While the cashews soak, chop your cauliflower into small florets and mince the garlic.
Step 2: Roast the Tomatoes
Preheat your oven to 400°F (200°C). Spread your slow-roasted tomatoes on a baking sheet, drizzle with a little olive oil, and roast in the oven for about 20 minutes, or until they’re caramelized and bursting with flavor. If using sun-dried tomatoes, you can skip this step.
Step 3: Cook the Pasta
In a large pot, bring salted water to a boil and cook your linguine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Step 4: Sauté the Cauliflower and Garlic
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Next, add the cauliflower florets and a pinch of chili flakes. Cook until the cauliflower is tender, about 5-7 minutes.
Step 5: Blend the Creamy Sauce
In your high-speed blender, combine the soaked cashews, cooked cauliflower, nutritional yeast, lemon zest (if using), and filtered water. Blend on high until smooth and creamy. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Step 6: Combine Everything
In the skillet, add the cooked linguine, roasted tomatoes, and fresh peas. Pour the creamy sauce over the pasta and gently toss everything together. Season with fine sea salt, ground black pepper, and sweet paprika to taste.
Step 7: Serve and Garnish
Serve your Creamy Cauliflower Pasta warm, garnished with sliced basil and green onions. Sprinkle with quickie vegan parmesan for that cheesy finish.
Dietary Swaps & Alternatives
- Gluten-free pasta: Substitute the linguine with your favorite gluten-free pasta.
- Nut-free option: Replace cashews with sunflower seeds for a nut-free creamy sauce.
- Vegan parmesan alternative: Use store-bought vegan cheese shreds if you prefer.
- Extra veggies: Feel free to add spinach or kale for more greens.
Recipe Notes & Chef’s Commentary
For best results, soak your cashews overnight if you have the time. This will create an even creamier sauce. If you want to add an extra layer of flavor, consider tossing in some fresh herbs like thyme or oregano while blending the sauce. The dish is versatile, so feel free to customize it with your favorite vegetables or spices!
Storage & Reheat Guide
This Creamy Cauliflower Pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stovetop, adding a splash of water or vegetable broth to loosen the sauce if it thickens.
Common Qs About Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
Can I use different nuts for the sauce?
Absolutely! While cashews create a creamy texture, you can experiment with other nuts like macadamias or even seeds for a different flavor profile.
Is this pasta dish kid-friendly?
Yes! Kids will love the creamy texture and the sweetness of the roasted tomatoes. You can also cut the cauliflower into smaller pieces to make it more appealing to them.
Can I make this ahead of time?
While the pasta is best served fresh, you can prepare the sauce and roast the tomatoes in advance. Just cook the pasta when you’re ready to eat.
What can I serve with this dish?
A simple side salad or some crusty bread would pair beautifully with this Creamy Cauliflower Pasta. You could also add a protein like grilled chicken or chickpeas for a heartier meal.
Make It Tonight
Now that you have this delightful recipe at your fingertips, it’s time to whip up a batch of Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes. With its creamy, rich sauce and vibrant flavors, it’s sure to become a favorite dish for you and your loved ones. So grab your ingredients, roll up your sleeves, and get cooking! You won’t regret it.
This recipe not only satisfies your pasta cravings but also nourishes your body with wholesome ingredients. Enjoy the process, and remember that cooking should be as joyful as eating!
Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
Ingredients
Equipment
Method
- Step 1: Prepare Your Ingredients - Begin by soaking your raw cashews in water for at least 4 hours. While the cashews soak, chop your cauliflower into small florets and mince the garlic.
- Step 2: Roast the Tomatoes - Preheat your oven to 400°F (200°C). Spread your slow-roasted tomatoes on a baking sheet, drizzle with a little olive oil, and roast in the oven for about 20 minutes, or until they’re caramelized.
- Step 3: Cook the Pasta - In a large pot, bring salted water to a boil and cook your linguine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Step 4: Sauté the Cauliflower and Garlic - In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Next, add the cauliflower florets and a pinch of chili flakes. Cook until the cauliflower is tender, about 5-7 minutes.
- Step 5: Blend the Creamy Sauce - In your high-speed blender, combine the soaked cashews, cooked cauliflower, nutritional yeast, lemon zest (if using), and filtered water. Blend on high until smooth and creamy.
- Step 6: Combine Everything - In the skillet, add the cooked linguine, roasted tomatoes, and fresh peas. Pour the creamy sauce over the pasta and gently toss everything together. Season with fine sea salt, ground black pepper, and sweet paprika to taste.
- Step 7: Serve and Garnish - Serve your Creamy Cauliflower Pasta warm, garnished with sliced basil and green onions. Sprinkle with quickie vegan parmesan for that cheesy finish.
Notes
- Soak cashews overnight for an even creamier sauce.
- Add fresh herbs like thyme or oregano for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
