This is a quick and easy dish that will leave you wanting more. With the use of cauliflower and its mild flavours it is a great way to thicken and create creaminess that doesn't require any flours or starches. It is easy to tweak this dish to become gluten free too by using different pastas such as quinoa pasta.
Ingredients 400g pasta of own choice (I use fettuccine)
2c cauliflower florets
1 2/3c diary free milk (I use rice but almond works just as well)
1tsp dried onion powder
1 1/2c white mushrooms, diced
1/2 brown onion, diced (or 1 whole if it is small)
salt and pepper to taste
Place diced onion and mushroom in a frypan and cook until onion has become translucent.
Once the onion and mushroom starts cooking, place cauliflower, onion powder, milk, salt and pepper in a saucepan and allow to simmer for 8-10 minutes or until cauliflower is tender.
Puree cauliflower mixture (including milk) in a blender or food processor until smooth.
Add puree and mushroom mixture into a saucepan and allow to simmer for ten minutes.
While this is happening, cook pasta according to packet instructions. Place cooked and drained pasta into serving bowl and pour the cauliflower and mushroom over the top and toss to combine. Serve.