This Vegetable Rigatoni with Creamy Cauliflower Sauce began out as an experiment for vegan macaroni and “cheese” dish for my boys, however ended up so a lot better than I had anticipated.
It’s not a plain cauliflower sauce however a creamy cauliflower sauce with a “tacky” taste.
On the final minute, I made a decision so as to add the peas and carrots for colour and further veggies and guess what?
They beloved it! And requested for seconds.
So I’d say it is a good vegan recipe to get some further veggies (cauliflower, peas, carrots and zucchini) in your children plate!
Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]
Elements You Want for Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]
For the Pasta
- 1 bag natural gluten-free rigatoni (16 ounce/1lb bag)
- 1 – 2 cup natural peas and carrots combination
For the Sauce
- 3 cups natural cauliflower
- 2 cups selfmade almond milk
- 1 cup natural cashews
- 1 cup natural zucchini (peeled)
- 1 1/2 cup dietary yeast
- 2 cloves natural garlic (freshly crushed)
- 1 – 1 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon natural tumeric powder
- 1 – 2 pinch natural cayenne pepper powder
The way to Put together Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]
For the Pasta
- Put together the pasta in line with bundle instructions. Put aside.
For the Sauce
- Put all elements for the sauce in a blender and mix till properly mixed and creamy.
- Style and if wanted, make changes with pink Himalayan salt, cayenne pepper, turmeric and dietary yeast.
To Assemble
- Pressure the pasta and return it again to your pot.
- Add the cauliflower sauce, peas and carrots and stir till properly mixed.
- Heat on low warmth simply lengthy sufficient to heat the sauce up and serve instantly.
- Greatest when served scorching.
- Take pleasure in!
