This inexpensive, oil-free and relatively simple pasta sauce is made of blended cauliflower, and when served with a pasta of your choice it’s filling but not heavy. It serves 4 people with 125g egg-free dried pasta per person, and vegetables of choice.
400g frozen cauliflower, steamed for 8 minutes or until warmed through and tender
2 tsp mixed Italian herbs (parsley, rosemary, oregano, basil, thyme)
2 garlic cloves
3 tbsp nutritional yeast flakes
2/3 cup unsalted all-plant milk
1/3 cup cold vegetable broth
1 tsp yellow miso paste (if you can’t find this, try some suitable-for-vegans Dijon mustard instead)
2 tsp white wine vinegar
1 tsp onion granules
salt and freshly ground black pepper, to taste
Fresh parsley to taste, minced
1. Blend all ingredients in a jug blender until smooth. Season to taste and blend again.
2. Add to cooked pasta and vegetables to heat through. Season to taste again, and stir the parsley through.