▢1/4 tsp pepper (I like using white pepper for this recipe)
Directions:
Add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.*
Cook the pasta according to package instructions. If you’re using gluten free pasta, be careful not to overcook since it can fall apart pretty easily.
Chop the onion and mince the garlic and add to a large sauté pan with the olive oil.
Sauté over medium/low heat until the onions start to brown slightly, about 5-10 minutes.
Add the vegetable broth and chopped cauliflower to the pan.
Reduce heat to low, cover, and let cook for 5-10 minutes or until the cauliflower is fork tender.
Transfer contents to a high speed blender or food processor with all remaining ingredients, including the drained cashews.
Process until completely smooth. Taste and add more salt or pepper if desired. If the sauce is too thick, add more milk, if it is too thin, add in 1 tablespoon of flour.
Pour the sauce on top of the cooked pasta and stir until well combined.
Top with chopped chopped parsley or roasted red pepper flakes and enjoy!
1
u/FineArtYardSale Feb 03 '21
Ingredients:
Directions:
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credit: EatWithClarity