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Wednesday, February 12, 2014

Creamy Roasted Garlic, Cauliflower, & Avocado Pasta Sauce (Vegan White Sauce)

Who doesn't love a big bowl of pasta?  Especially when it's smothered in creamy Alfredo sauce?  I know I do, but I don't dare eat it on a regular basis!  I have tried several different recipes for white sauce made out of cauliflower, as well as creamy pasta sauces that used avocado as the base.  I didn't love any of them.  The cauliflower ones seemed a little gritty and one-note.  The avocado ones I tried were creamier, but still didn't taste like a white sauce.  Then I had a light bulb moment, why not combine the two, as well as add roasted garlic?  The result was perfect-super silky and smooth with all of that wonderful garlic flavor.  It may not be exactly like a heavy, creamy, cheesy pasta you're used to from your favorite Italian restaurant, but to me it tasted just as indulgent and comforting.  Plus I used gluten free quinoa pasta.  Topped with cauliflower and avocado.....what a way to eat your veggies!

*This recipe makes enough sauce to divide in half and freeze.  As a busy mom I love to cook once and eat twice, but you could double the amount of pasta to 16 oz, or 2 boxes.  I didn't want half a cauliflower and half a bulb of roasted garlic leftover so I made the whole thing, but you could halve the entire recipe if you don't want the leftovers.

  • 1 bulb of garlic
  • 1 head of cauliflower
  • 1 avocado (use 1 1/2-2 if using the small avocados)
  • 8 oz. Gluten free pasta (I used quinoa pasta, you could use brown rice or regular pasta)
  • 1 tsp. salt
  • pepper to taste
  • 1 Tbsp. roasted garlic hummus
  • 1 Tbsp. lemon juice
  • pinch of cayenne pepper
  • 1 cup vegetable broth (or chicken broth)
  • Optional if not vegan-1 Tbsp. butter
*Optional toppings: Parmesan cheese, or nutritional yeast if vegan

1.  Preheat oven to 400 degrees.  Peel all of the flaky layers off the garlic.  Slice the tip off, so all of the bulbs are exposed.  Be careful to slice the TIP and not the bottom where the brown husk holds it all together or it will fall apart!  Rub all over with olive oil, wrap loosely in tin foil, and roast for 35 minutes. 

2.  Wash and chop cauliflower into medium sized chunks.  Don't chop the florets too small or they will crumble and fall through the steamer holes.  Boil a pot of water seasoned with salt and pepper (this adds lots of flavor), and steam the cauliflower with a lid, for 10-15 minutes, or until fork tender.  Add to high powered blender.  (If you don't have a blender, you could puree the ingredients in a food processor).

3.  Boil pasta according to directions on box, drain and set aside. 

4.  Add the rest of the ingredients to the cauliflower in the blender.  Remove the garlic from the oven, and carefully squeeze cloves out with the back of a knife.  Add to blender.  Process until smooth, adding more broth as needed to blend and achieve the right consistency.   If using nutritional yeast instead of cheese, add now. 

5.  Top the pasta with the sauce, add parmesan cheese and parsley, if desired. 

1 comment:

  1. This looks yummy! I m going to try this today! I have been trying to find a pasta sauce that is oil-free, vegan, nut-free and soy-free... this just might be the answer! Thanks for sharing.