Cauliflower Pasta Sauce with Sun-Dried Tomatoes
Elevate your dinner this week with creamy, delicious cauliflower pasta sauce with sun-dried tomatoes. It’s completely vegan, getting its luxuriously texture by blending together cauliflower, roasted garlic and sun-dried tomatoes.
Ingredients
- 1 head of garlic
- 1 small head of cauliflower cut into florets
- 1 yellow onion chopped
- ½ cup sun-dried tomatoes packed in oil chopped
- 2 tablespoon reserved oil from sun-dried tomatoes (or olive oil)
- ½ cup white wine
- 1 ½ cups almond milk (or the milk of your choosing)
- ¼ cup nutritional yeast
- 1 teaspoon dried basil
- ¼ teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- Freshly ground black pepper (to taste)
- 1 lb pasta
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare the garlic by peeling away as much of the papery skin as possible, while keeping the cloves intact. Slice about ¼ of an inch off the top of the garlic head.
- Place the head of garlic on a piece of foil and drizzle the garlic with 1 teaspoon of olive oil. Wrap the garlic head in aluminum foil. Bake it for 40 minutes, or air fry for 20 minutes (see notes).
- Bring a large pot of salted water to a boil. Boil the cauliflower for 8-10 minutes, until easily pierced with a fork. Remove the cauliflower with a slotted spoon, but keep the water boiling.
- Cook the pasta according to the package directions in the boiling water. Strain and set aside.
- Heat 1 tablespoon of the reserved oil from the sun-dried tomatoes in a large saucepan over medium heat. Add the onion and sauté for 5-8 minutes.
- Add ¼ cup of the sun-dried tomatoes (saving the other ¼ cup to add later on), basil, oregano, salt, red pepper flakes and black pepper. Stir and sauté until fragrant (1-2 minutes).
- Add the wine, let it simmer and reduce for 5 minutes.
- Add the milk, cauliflower, nutritional yeast and roasted garlic, squeezing the cloves out of their papery skin.
- Using an immersion blender or food processor, blend the sauce together until it becomes creamy. You may have to add a splash more of plant-based milk until you get the right consistency.
- Mix the pasta, remaining ¼ cup of sun-dried tomatoes and sauce together. Garnish with fresh basil if desired and enjoy!
Notes
- Try air frying the garlic for 20 minutes instead of using the oven. It will save you time!
- You can use frozen, microwave-friendly cauliflower, cooking it a bit longer in the microwave so it becomes soft and easy to blend.
- You can also use regular minced garlic and sauté it with the onion, instead of using roasted garlic to save time.
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