We love garlic in my family, and we love pasta. This dish is a great combo that is so creamy and delicious you won’t believe it’s dairy free. Roasting the garlic mellows and sweetens its flavor which is perfect in a cream sauce. The base of this sauce is actually cauliflower so if you have picky kids, it’s a great way to sneak in those veggies! This recipe blends up best in a high powered blender, but if you don’t have one, don’t worry, it will work just fine in a food processor. It just won’t turn out quite so smooth in texture. I like adding broccoli to this dish, but sun-dried tomatoes, asparagus, or kale would also work great. You could even add chickpeas or tempeh bacon for a more hearty dish.
Roasted Garlic Cream Pasta
1 large head of cauliflower, cut into florets
3 heads of garlic
1 1/4 c. non-dairy milk
1/4 c. cashews (soaked in water overnight)
3 Tbsp. nutritional yeast
1 tsp. salt
1 box of whole-wheat pasta (use whatever shape you prefer)
Roast your garlic at 385 degrees for about an hour. I just wrap the whole head in foil and place in oven. When its cooled down you can peel off the loose layers on the outside and squeeze out the cloves. Place cauliflower on a parchment paper lined cookie sheet and roast at 425 degrees for about 30-40 min or until starting to brown. You could also boil until tender if you prefer; the roasting just adds more flavor. (You can always roast your garlic and cauliflower ahead of time to speed up cooking at dinnertime.)
Bring a pot of water to boil and cook your pasta. While pasta is cooking, place roasted garlic and cauliflower into your high speed blender or food processor and add milk, cashews, nutritional yeast, and salt. Blend until nice and smooth. Add sauce to drained pasta and stir to combine. Add any mix-in’s you wish and enjoy.
**If you would like any assistance learning how to incorporate a plant based diet into your lifestyle or learn more about potential health benefits I would love to help you out here!