CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

Step 1

Bring a large pot of well-salted water to a boil. (As they say, your pasta water should be as salty as the sea.)

Step 2

Add the pasta and cook until al dente.

Step 3

Strain off the cooking water.

Step 4

Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.

Step 5

Add the boiled cauliflower florets, almond milk, cashews, lemon juice, nutritional yeast, sea salt, and black pepper to a high-speed blender (do not use a food processor).

Step 6

Blend on high for 2 minutes or until completely smooth and creamy. Set within reach of the stove.

Step 7

Heat the olive oil and garlic in a large sauté pan over low heat. Cook for 2 minutes, or until soft and fragrant.

Step 8

Stir in the cauliflower sauce, increase heat to medium, and simmer for 3 minutes, or until hot and bubbly.

Step 9

Turn off the heat, add the pasta to the pan, and toss to coat. If a slightly thinner sauce is desired, add more plant-based milk, one small splash at a time, to thin. (Note: If you add more milk, you'll need to increase the seasoning to accommodate.)

Step 10

Taste and generously season with more sea salt and black pepper to taste.

Step 11

Serve immediately.