A comforting bowl of creamy pasta made with roasted cauliflower, peas, and a variety of flavor-packed ingredients, perfect for autumn. This dish serves 4 and combines the richness of plant-based milk with the savory taste of nutritional yeast.
1: Preheat the oven to 180°C fan / 400°F fan-assisted.
2: Tear the leaves off the cauliflower and break it into florets. Slice any large florets into bite-sized pieces and slice the stem into 3 cm (1 inch) pieces. Transfer all of the cauliflower to a large tray.
3: Add the onion and garlic cloves (both with their skin on) to the tray. Season with a pinch of salt and pepper, drizzle with a splash of oil, and give everything a mix.
4: Roast in the oven for 20-25 minutes or until the cauliflower is cooked.
5: Begin cooking the pasta as per the packet instructions in a large saucepan. When the pasta is almost al dente, add the frozen peas and stir for a minute, then drain and reserve some pasta water.
6: Once the onion and garlic have cooled slightly, remove their skins and add them to a blender. Add a third of the florets and the sliced stem to the blender along with the milk, mustard, nutritional yeast, lemon juice, maple syrup, nutmeg, and a generous pinch of salt and pepper. Blend until completely smooth.
7: Pour the creamy sauce into the saucepan. Add the remaining cauliflower and heat through on a medium heat for a minute, then add the cooked pasta and peas.
8: Lower the heat, stir everything together and loosen with reserved pasta water until it’s perfectly creamy.
9: Remove from the heat and season to taste with salt and pepper. Top with chopped parsley and freshly ground black pepper.
10: Enjoy!
