Vegan Pasta Verdure in Cauliflower Cream Sauce
Lite, easy and quick recipe for Vegan Pasta Verdure in Cauliflower Cream Sauce.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 grams Penne Pasta
- 300 grams cauliflower
- 2 tablespoon Extra Virgin Olive oil
- 1 teaspoon dried Italian herb mixture (Any store-bought variety is fine)
- 4 cloves garlic chopped fine
- 1 medium onion sliced
- 1/2 cup peas
- 2 carrots, diced
- 1 medium zucchini peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper powder
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 medium red bell pepper, sliced
- 1/4 cup fresh coarse bread crumbs
- 1 teaspoon olive oil
Instructions
- 1
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 10 minutes. Drain and set aside.
- 2
Boil about 8-10 florets of cauliflower in water until fork tender. Drain the water. Puree the cauliflower in a blender. Add in up to a cup of water while pureeing. Make a fine paste. Set aside.
- 3
In a wide skillet, Add in couple of tablespoons of olive oil to a pan, Add the chopped garlic and a teaspoon of dried Italian herb mixture.
- 4
Once the garlic starts to brown, Add in the onions and the veggies. I used zucchini, carrots and peas. Add in a teaspoon each of salt, pepper, soy sauce and sugar. Saute until the vegetables are AL-dente.
- 5
Once the veggies are cooked, add in the cauliflower puree, red bell peppers, pasta and the juice of a lemon. Stir well for a minute. Remove from heat.