Vegan Cilantro Cream Pasta
Five Servings at $1.57 per serving.
Zesty Cilantro Cream Sauce
2 1/2 cups small cauliflower florets (cut your own, it's cheaper)
1 cup Almond Breeze Unsweetened Almond Coconut Milk
2 garlic cloves, smashed and peeled, to taste (one clove if using Mexican garlic. It'll have purple-ish stripes on the paper)
2 scallions (green onions), ends trimmed so that only the white and light green parts remain
1 tablespoon nutritional yeast flakes (don't want to skip or substitute)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lime juice
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash of cayenne pepper
1/2 cup cilantro leaves, chopped
Cook desired pasta to box directions.
Bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil until very fork-tender. Strain off the water.
Add the boiled cauliflower florets, almond milk, garlic, scallions, nutritional yeast, olive oil, lime juice, sea salt, chili powder, cumin, and cayenne pepper (if using) to a NutriBullet or something similar. Blend on high for 1 to 2 minutes or until completely smooth and creamy.
Pour the sauce into a large saute pan. Turn heat on medium and stir constantly for 3 to 5 minutes or until hot and bubbly. Stir in the chopped cilantro. Then, add your favorite cooked pasta and any leafy greens you have laying about to the pan and toss to coat. Heat for 2 minutes or until the sauce thickens and clings to the pasta. If needed, add pasta water, 1/4 cup at a time, to thin the sauce. Remove from heat, and bring it to your face!