I am a big fan of creamy pasta sauces. There is just something so fulfilling and mouthwatering about a hearty bowl of cheesy tagliatelle, topped with even more cheese and drenched in a rich, buttery sauce, the creamier the better.
Obviously the main thing when going plant based is you can't rely on cheese, cream or milk to create sauces like these so obviously you have to do some real testing to find a creamy and dare I even say healthy alternative that gives you the same satisfaction so you don't feel like you've been gypped.
Cue this delicious cauliflower alfredo- style sauce that is super thick and yummy whilst also giving you the added gift of extra goodness and vitamins from the ingredients. What more could you want?
Ingredients for 4 portions: 1 medium white onion
1/2 cauliflower head, florets removed
3 cloves of garlic
3 tbsp of nutritional yeast (plus more to finish)
1 tsp salt
1/2 tsp pepper (plus more to finish)
1 can of coconut milk
A pinch of nutmeg
1 veggie stock cube
1 tsp dried parsley
A splash of red/ white wine vinegar
A splash of olive oil
250ml of water
Sprinkle of parsley
Pasta of your choice
Any veg you may also like- I threw in some spinach as it was going off, but I think peas or mushrooms would also be delicious
It's very quick and easy to make this sauce, all you need to do is sauté your chopped onion in the olive oil on a medium heat for a few minutes or so until it starts to caramelise. Stir constantly to prevent burning.
Then add the chopped garlic, salt and pepper, nutmeg, nutritional yeast, parsley, stock cube and wine vinegar (I added the stock cube and then the wine vinegar on top to help break it up.) Stir for a few minutes longer then add the coconut milk and cauliflower.
Allow to cook for 5 minutes more or until the cauliflower is soft then throw into a blender. As it is blending slowly add your water to get the consistency you like. Taste and adjust any flavours if need be.
Serve up a big dollop on your pasta and mix in, top with a sprinkle of pepper, nutritional yeast and some parsley.