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Homemade Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes photo

Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes

This Creamy Cauliflower Pasta is a comforting dish packed with flavor! Roasted garlic, tomatoes, and a creamy cashew sauce make it irresistible.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 cup raw cashews soaked for at least 4 hours
  • 1 cup nutritional yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon lemon zest optional
For the Pasta:
  • 12 oz linguine of choice
  • 2 tablespoons olive oil for sautéing
  • 4 cups small cauliflower florets
  • 4-5 cloves garlic minced
  • 1 pinch chili flakes
  • 2 teaspoons sweet paprika
  • 1 cup slow-roasted tomatoes
  • 1 cup filtered water to thin the sauce
  • 1 cup shelled fresh or frozen peas
  • 2 sprigs fresh basil sliced for garnish
  • 1 cup quickie vegan parmesan divided

Equipment

  • High-speed blender
  • Large pot
  • Skillet
  • Baking sheet
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.