Easy Creamy Cauliflower Pasta
Ingredients
- 200ml cashew cream (Nuts)
- 1 cauliflower
- 2 tsp cornflour
- 1 tbsp dijon mustard (Mustard)
- 4 tbsp nutritional yeast
- 250g brown rice penne (May contain Eggs, Soya)
- 160g baby spinach
- 1 vegetable stock cube (Celery)
- 1 tbsp tahini (Sesame)
- 1 tsp garlic (dried)
- 140g sweetcorn
- 30g panko crumb
Description
- Remove the leaves and cut the cauliflower into florets. Bring a saucepan filled with salted hot water to a boil. Add the cauliflower and boil for 5-6 mins, until cooked. Drain, then season with sea salt and black pepper.
- Bring another large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Dissolve the cornflour in a jug with 2 tbsp cold water and top up with 100ml water.
- Heat a large frying pan with 1 tbsp oil over a medium high heat. Add the dried garlic, cream, tahini, nutritional yeast and mustard. Add the cornflour mix and crumble in the stock cube. Stir to dissolve, then simmer for 2-3 mins, until thickened.
- Turn the grill to high (240C). Drain the sweetcorn. Add the spinach and sweetcorn to a large baking dish, and add the pasta and cauliflower once cooked, and toss through the cream sauce. Season with a generous pinch of sea salt and black pepper and mix together well, adding a splash of hot water if the sauce becomes too thick.
- Sprinkle over the panko breadcrumbs. Drizzle with 1 tbsp oil, then grill for 8-10 mins, until golden and bubbling, then serve.
