Step 1

Cook the cauliflower until fork tender. I like to steam it but you can boil it if you prefer. Drain and add to a blender.

Step 2

While the cauliflower is cooking gently sauté the onion until transparent then add the garlic and carry on cooking until it is just starting to turn golden. Remove from the heat and add to a blender.

Step 3

Add all of the other ingredients to the blender, EXCEPT the milk and fettuccine. The olive oil is optional but makes the sauce glossier if added. The miso is optional but helps the flavour so if you have some please use it. It's still good without though so don't worry too much.

Step 4

When cooked, drain the cauliflower and add to the other ingredients in the blender then blend until completely smooth. This might take a few minutes, especially if you don't have a high powered blender. Add the milk gradually as needed until the sauce is the consistency you want. You might need slightly more or less than stated.

Step 5

Remove from the packaging and rinse in a sieve under a running tap for at least 20 seconds.

Step 6

Add the sauce to a large pan and warm gently. Once hot add the nuPasta Fettuccine. It is already cooked so will only take a minute or two to warm through in the hot sauce. Serve immediately.

Step 7

Bring a large pan of salted boiling water to a rolling boil then drop in the fettuccine and cook as per the packaging instructions.

Step 8

While it is cooking warm the sauce gently in a pan.

Step 9

Cook the fettuccine until al dente then drain and return to the pan. Pour as much sauce as you need into the fettuccine and stir gently to coat. Serve immediately.