Pasta. Pasta. Pasta.
Why does it get such a bad rap?
I grew up on the stuff. Spaghetti and meatballs. Fettuccine alfredo. And straight up bowties with melted butter and Freddy’s seasoning after swim practice.
When I broke up with gluten (sorry bud), I thought pasta would be a long-lost memory.
Not so. Especially now-a-days!
There are so many delicious alternatives – even packed with veggies!
So let’s all enjoy our pasta. With happiness in our hearts and joy in our taste buds.
And today’s PASTA-bility of choice?
Smothering Cybele’s Lentil & Parsnip spirals with a vegan, cashew-less sun-dried tomato cream sauce.
Oh yes please.
This sauce is cauliflower based.
Sound weird? Don’t freak. Just trust me. It works.
When you steam and blend the cauliflower, it turns into a creamy canvas by which the tomato flavor can shine.
To the cauliflower we add roasted garlic, lots of sun-dried tomatoes, and some smooth nutty tahini.
And almond milk to blend.
Oh and salt and pepper of course.
We’ll also saute some mushrooms and onions for the base of this pasta. Adding another element of flavor and some plant-based heartiness.
I like to splash some pasta water into these veggies to create the start of a starchy sauce and get all the flavor bits off the bottom of the pan.
Cybele’s rotini was my pasta of choice for this.
Full of plant-based protein and made with only 3 ingredients: lentils, cauliflower, and parsnip.
Also, it doesn’t get all gummy and gross like other gluten-free pastas can!
Now you add the pureed sauce.
It’s a thick hummus-like consistency, so feel free to thin with an extra splash of pasta water.
Mix it all up.
Just look at that.
Would you even believe it’s vegan and gluten free?
Bet you could fool even the most avid pasta-lovers.
Serve it up with some greens, fresh parsley, cherry tomatoes, and feta.
And you have yourself a plate of pasta perfection!
Enjoy every bite friends!
Vegan Sun-Dried Tomato Cream Sauce
- 1/2 head of cauliflower
- 3 cloves of garlic
- 2 tbsp sun-dried tomatoes *packed
- 2 tbsp tahini
- 1/2 cup almond milk
- 1 tsp salt
- 1 tsp pepper
- 8 oz mushrooms
- 1/2 diced onion
- 8 oz pasta
- Cut the cauliflower into florets and steam.
- Roast the cloves of garlic at 375 degrees for about 15 minutes.
- Add cauliflower, garlic, tahini, almond milk, tomatoes, salt and pepper to a blender and puree.
- Saute the mushrooms and onions for 5 minutes.
- Cook the pasta. (reserve some of the cooking water)
- Drain the pasta, then add to the pan with the mushrooms and onions.
- Dump in the sauce and stir, adding bits of pasta water to thin if necessary.