Lompat ke konten Lompat ke sidebar Lompat ke footer
Beranda / ★★★★★ 11 Reviews: My BEST #Recipes >> CREAMY VEGAN GARLIC LEMON-PEPPER PASTA

★★★★★ 11 Reviews: My BEST #Recipes >> CREAMY VEGAN GARLIC LEMON-PEPPER PASTA




#TheDeliciousandYummy Recipe >>>>> CREAMY VEGAN GARLIC LEMON-PEPPER PASTA



This food is very delicious, made from selected ingredients and has a distinctive taste that makes us tempted to try to make it at home.

suitable for all ages and of course these foods make our bodies healthier.

We can enjoy breakfast, lunch or dinner. So, we don't need to buy it at a restaurant or food store, because we can try to make it ourselves at home




Ingredients

Pasta

  • 12 ounces gluten-free linguine or rigatoni*


Garlicky Lemon-Pepper Sauce

  • 2 1/2 cups small (1-inch) cauliflower florets (fresh, not frozen)
  • 1 cup unsweetened plain plant-based milk (I use almond milk), plus more if needed to thin**
  • 1/4 cup raw cashews***
  • 2 tablespoons fresh lemon juice, plus more to taste if desired
  • 1 tablespoon nutritional yeast flakes, plus more to taste
  • 1 teaspoon sea salt, plus more to taste
  • 3/4 to 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic, minced (more or less, to taste)


Instructions

For the Pasta

  1. Bring a large pot of well-salted water to a boil. (As they say, your pasta water should be as salty as the sea.)
  2. Add the pasta and cook until al dente.
  3. Strain off the cooking water.


For the Garlicky Lemon-Pepper Sauce

  1. Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
  2. Add the boiled cauliflower florets, almond milk, cashews, lemon juice, nutritional yeast, sea salt, and black pepper to a high-speed blender (do not use a food processor).
  3. Blend on high for 2 minutes or until completely smooth and creamy. Set within reach of the stove.
  4. Heat the olive oil and garlic in a large sauté pan over low heat. Cook for 2 minutes, or until soft and fragrant.
  5. Stir in the cauliflower sauce, increase heat to medium, and simmer for 3 minutes, or until hot and bubbly.
  6. Turn off the heat, add the pasta to the pan, and toss to coat. If a slightly thinner sauce is desired, add more plant-based milk, one small splash at a time, to thin. (Note: If you add more milk, you'll need to increase the seasoning to accommodate.)
  7. Taste and generously season with more sea salt and black pepper to taste.
  8. Serve immediately.



Thank you for coming to my blog and enjoyed to try to make this food at home, good luck