Step 1

Cook pasta in salted water according to package directions, until it is 1-2 minutes away from being done. Drain and set aside.

Step 2

Meanwhile, in a large pot heat 1 teaspoon of oil over medium heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.

Step 3

Add the curry powder, cayenne, salt, and tapioca starch and stir to coat the onion. Let cook about 30-60 seconds.

Step 4

Pour in the tomatoes and coconut milk. Breaking apart the tomatoes if whole with the spatula. Add the cauliflower and vegan cheddar. Bring to a simmer, then lower the heat to medium low. Let simmer for about 15 minutes or until cauliflower is soft.

Step 5

Blend the sauce with an immersion blender or upright blender (for a smoother sauce), be careful as the sauce is very hot. Return to the pot and add the green peas.

Step 6

Add the pasta to the sauce and turn the heat on low. Cook for 1-2 minutes or until the pasta is perfectly cooked and the sauce has thickened around the noodles. Enjoy hot, garnish with cilantro if desired.