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Ingredients45 m servings 574
Original recipe yields 4 servings
- Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.
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- Cook's Note:
- This is a very versatile recipe. You can substitute penne for the rotini. Use rice, almond, or hemp milk. Add peas, red pepper, or broccoli. You can also top with whole wheat breadcrumbs and bake in the over if you like a bit of crunch.
Per Serving: 574 calories; 15.9 97 20.1 0 215 Full nutrition