Some days, there is nothing better than going back to the basics. Basics like a simple and comforting bowl of pasta. Because you need a big helping of that happiness that tucking into a bowl of delicious carbs will bring you right?
On days like this I fall back to my standard basil pesto, rose petal and sundried tomato pesto recipe, spaghetti bolognese or my garlicky wild rocket pasta recipes. More recently though, I have been whipping up this creamy cauliflower sauce instead.
The advantage of this cauliflower pasta sauce is that it is light but creamy and lower on the calories than a traditional white cheesy sauce. This is a win win in my book. Spiced only with some black pepper and nutmeg and served along with some peppery greens, it is nothing short of a wonderful carb eat.
Why don’t you try it yourself and see what you think?
This is the second recipe in my pantry staple spotlight on cauliflower. Please be sure to check the other recipe out.
Shaved cauliflower and orange salad with an orange tahini dressing.
This creamy cauliflower pasta first appeared in Superfood Summer Vitality 2016.
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Creamy Nutmegy Cauliflower Pasta
- 500 g (1.1lb) pasta
- 800 g (1.7lb) cauliflower florets
- 250 ml (1 cup) warm vegetable stock
- 500 ml (2.25 cup) warm almond milk
- 1/4 tsp ground nutmeg
- Freshly ground black pepper
- Greens such as basil or rocket to serve
- Cook the pasta according to the packet instructions, drain and keep warm.
- While the pasta is cooking, add the cauliflower florets to another pot of boiling water, bring back to the boil and then cook for about 8 minutes until the cauliflower is tender.
- Remove the cauliflower from the heat, drain the water and let cool for a few minutes.
- Add the cauliflower, vegetable stock, almond milk, nutmeg and seasoning to a high powered blender and blend until smooth.
- Stir the cauliflower sauce into the warm pasta and serve topped with some greens.