Ingredients :
4 cloves garlic
1 lb cauliflower florets (about 1 medium head)
1/2 c vegetable broth
1/4 c almond milk
1 tbs vegan butter or olive oil
2 tbs nutritional yeast
1/4 tsp onion powder
1/4 tsp nutmeg
1/2 tsp freshly ground pepper
salt, to taste
12 oz cooked asparagus
8 oz fettuccine (use gluten-free pasta to make this gluten-free)
Instructions :
4 cloves garlic
1 lb cauliflower florets (about 1 medium head)
1/2 c vegetable broth
1/4 c almond milk
1 tbs vegan butter or olive oil
2 tbs nutritional yeast
1/4 tsp onion powder
1/4 tsp nutmeg
1/2 tsp freshly ground pepper
salt, to taste
12 oz cooked asparagus
8 oz fettuccine (use gluten-free pasta to make this gluten-free)
Instructions :
Bring a large pot of water to a roiling boil and add cauliflower and garlic cloves. Boil until cauliflower is very tender - about 10-12 minutes. Using a slotted spoon, remove cauliflower and garlic to a blender. Reserve cauliflower water.
Add broth, almond milk, butter, yeast and seasonings to the blender and blend until smooth. You may need to work in batches. Don't overfill the blender and be sure to wrap with a towel to avoid a steam explosion. Alternatively, used a hand blender and blend in the pot. Season to taste.
Meanwhile, return the pot of cauliflower water to a boil, adding more water if necessary, and cook pasta according to package instructions.
Drain. Add cauliflower sauce to pasta and stir in asparagus.
Add broth, almond milk, butter, yeast and seasonings to the blender and blend until smooth. You may need to work in batches. Don't overfill the blender and be sure to wrap with a towel to avoid a steam explosion. Alternatively, used a hand blender and blend in the pot. Season to taste.
Meanwhile, return the pot of cauliflower water to a boil, adding more water if necessary, and cook pasta according to package instructions.
Drain. Add cauliflower sauce to pasta and stir in asparagus.