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Prep time
25 minutes -
Cook time
20 minutes -
Serves
6
Creator Notes
Cauliflower, on this case, amplifies the joys of a exact, delightfully starchy pasta advent moderately than standing in for one. Cauliflower creates the snide for a creamy, rich, and entirely dairy-free alfredo sauce, and the cauliflower florets you don’t employ in the sauce are folded into the pasta, that potential that you’ll rep pockets of comely vegetable goodness between the penne. —Gena Hamshaw
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Test Kitchen-Common
Substances
12 oz
penne pasta (it’s possible you’ll presumably moreover employ a gluten free penne, equivalent to brown rice penne or quinoa penne, if desired)
1
medium head cauliflower, reduce into cramped pieces and florets (about 7 to 8 cups, entire)
1 tablespoon
olive oil
2
to 3 cramped cloves garlic, minced or sliced
3/4 cup
unsweetened almond, soy, or rice milk
1/3 cup
nutritional yeast
1 tablespoon
fresh lemon juice
3/4 teaspoon
salt, or to fashion
1/4 teaspoon
freshly ground sunless pepper
1 cup
fresh inexperienced peas, blanched for 1 minute to soften (or frozen and thawed inexperienced peas)
1/2 cup
vegan breadcrumbs (or vegan and gluten free breadcrumbs, equivalent to Mary’s Long gone Crackers Dazzling Crumbs)
Directions
- Preheat your oven to 375° F. Bring a pot of salted water to boil. Add the penne and cook, stirring infrequently, for five to 7 minutes, or until it’s cooked thru but peaceful a cramped extra al dente than you’d desire whenever you happen to were to eat it just straight away (you are going to non-public to alter cooking time whenever you happen to employ a non-wheat pasta, so take a look at equipment for cooking directions and alter your cooking time accordingly). Drain pasta, reserving about a tablespoons of cooking water. Toss the pasta with the cooking water to aid discontinue sticking and region it aside.
- Bring one more pot of water to boil. Boil the cauliflower for approximately 5 to 6 minutes, or until it’s gentle. Drain. Website online half of of the florets into your blender, reserving the diversified half of.
- Warmth the olive oil in a cramped pan over medium-low heat. Cook the garlic, stirring constantly, for 3 minutes, or until it’s fragrant and cooked thru, but not burning. Blend half of of the cauliflower florets with the garlic, non-dairy milk, nutritional yeast, lemon juice, salt, and pepper. The sauce will non-public to be very tender, so add extra milk or a drizzle of olive oil if major to enact a tender texture.
- Lightly oil a 9-x-13-scurry baking dish. Toss the pasta, the final cauliflower florets, the peas, and the overall sauce together. Taste the combination and add a splash of salt or pepper if desired. Transfer all substances to the baking dish. Prime with the breadcrumbs. Bake for 15 to 20 minutes, or until crumbs are toasted and the pasta is bubbly. Serve.
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