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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I created this recipe from a combination of three. I think the result is stellar. My five year old did too!!!! Ingredients:
3 garlic cloves |
1 small onion |
1 small head cauliflower |
1 tablespoon rosemary |
1 lemon, juice of |
2 cups vegetable broth |
1 cup vegan parmesan cheese |
1 (8 ounce) container vegan cream cheese |
2 cups frozen chopped spinach |
2 teaspoons ground nutmeg |
12 ounces pasta, of choice reserving liquid (i used whole wheat penne ) |
salt and pepper |
Directions:
1. In a medium hot pan saute sliced garlic in olive oil for two minutes. Add the small chopped onion and saute for another two minutes. Add the chunked cauliflower and rosemary and saute for about five more minutes. Meanwhile, cook your pasta of your choice ( reserving liquid ).
2. Add two cups of vegetable broth and the juice of a lemon to the cauliflower mixture. Cover and simmer for 10 minutes.
3. Spoon all that into a food processor along with 2 cups of the pasta water and pulse until mixed well and smooth .Pour / spoon mixture back into the pan and add the cream cheese , parmasean cheese , spinach ( I added mine right out of the bag ) and nutmeg. Stir til blended and then add pasta and heat through. Season with salt and pepper to taste. Serve.
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