Creamy Carbonara

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This is quite possibly my favorite dairy free recipe ever- it is so so creamy and is pretty much just flavoured cauliflower. Unfortunately, it really doesn’t sound that great (or photograph for that matter- apologies my normal camera is on sick leave!) so you’ll just have to take my word for it- but if you make one vegan dish this year this totally has to be it. On another note, final year commitments are seriously taking their toll at the minute and my poor blog  is taking it the hardest. However, as it’s more important than ever to keep healthy and fit at the minute I am going to commit to posting a new recipe every Monday. So, without further ado, a basic creamy pasta sauce (let me know if think of any good add-ins!) to keep you going!

INGREDIENTS: (adapted minimally from Angela Liddon’s Cauli-power Fettuccine ‘Alfredo’)

– 4 heaping cups cauliflower florets

– 1/2 tablespoon extra virgin olive oil

– 1.5 tablespoon minced garlic (from 3 med/lg cloves)

– 1 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)

– 1/4 cup nutritional yeast

– 1 tablespoon fresh lemon juice

– 3/4 teaspoon fine grain sea salt, or to taste

– 1/4-1/2 teaspoon pepper, to taste

– Brown rice spaghetti (or gluten free pasta of choice)

METHOD
1. Put cauliflower florets in a large saucepan and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
2. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
3. Using a food processor/hand blender blend the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, salt and pepper until a super smooth sauce forms.
4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
5. Add cauliflower sauce into the pot and enjoy this decadent-tasting carbonara-like sauce.
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6 thoughts on “Creamy Carbonara

  1. I think some of the most delicious and memorable dishes don’t sound (or look) that good!!
    It’s the taste that we remember though – looking forward to your recipe next Monday, too.

    Emma 🙂

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