Linguine with Cauliflower Sauce

Bring two pots of water to a boil.

Cook the cauliflower in one of the pots for approx. 5 minutes and drain them. Cook the pasta in the other pot according to the package instructions. Drain the pasta and make sure to save a cup of the pasta water.

• 4.2 oz Cauliflower, frozen
• 3.5 oz Linguini

Coarsely chop the parsley and tomatoes. Add the tomatoes into a blender and put the parsley in a small bowl. Finely chop the shallot and garlic.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 1.1 oz Tomatoes, sun-dried
• ½ Shallot (~ 0.5 oz)
• ½ Garlic clove (~ 0.1 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Fry the shallots and garlic until the shallots turn translucent. Transfer into the blender.

• 1 tsp Olive oil

Add the cauliflower, mustard, nutritional yeast, vegetable broth, and lemon juice into the blender and blend until creamy.

• 1 tsp Yellow mustard
• 2 ⁠½ tsp Nutritional yeast
• 1⁄3 cup Vegetable broth
• ½ Lemon (~ 1 oz)

Heat the sauce in a pot over medium heat, season with salt and pepper and let simmer for 5 minutes. If needed a a few sips of pasta water until you got the desired consistency.

• Salt
• Black pepper

Serve the pasta with sauce and top with the parsley.

Enjoy your meal!