Purple Cauliflower Pasta
This creamy pasta recipe is not only delicious but also visually stunning! The secret ingredient is purple cauliflower, but if you can't find it, regular cauliflower works just as well for flavor, obviously not for color. To keep the purple color of the cauliflower intact, avoid boiling or steaming it as it will turn blueish. Instead, sauté it in a pan for a few minutes until it softens. To further enhance the color, sprinkle some lemon juice over the cauliflower, and it will turn pink!
Servings: 2
Ingredients
- 8 oz / 220 g Linguine or pasta of choice
- 1/2 head purple cauliflower or 1 small
- 1 cup oat milk unsweetened
- 1/2 cup cashews
- 2 cloves garlic finely chopped
- juice of 2 lemons
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp olive oil
Instructions
- Begin by soaking the cashews in hot water for 30 minutes. You can also boil them for a few minutes until soft.
- Chop the cauliflower into small florets. Remove the white parts as much as possible.
- In a pan, heat olive oil over medium-high heat. Sauté the garlic for about 30 seconds. Now add the cauliflower florets and roast them for about 5 minutes until they start to soften. You can add a bit of water and lemon juice if the pan needs some liquid. Let it cool for a bit.
- Meanwhile, cook your pasta al dente. Save some of the salted cooking water.
- In a blender, combine oat milk, cashews, juice of 1 lemon, salt, pepper, and most of the cauliflower. Be sure to save a few florets to garnish the plate. Blend until it has reached a creamy consistency.
- Pour the sauce back into the pan, just heat lightly, and add the pasta to the sauce with a little bit of the pasta water. Toss to combine. Now drizzle the pasta with more lemon juice, and it will turn pink!
- Garnish with cauliflower florets and cracked pepper. Enjoy!