Categories: Pasta

Ingredients

• 1 lb. pasta
• Salt and ground black pepper
• 1/2 head cauliflower, about 1 lb., cut in florets
• 1/2 cup unsweetened plain nondairy milk such as almond milk
• 2 or 3 cloves of garlic, minced
• 1 Tbsp. lemon juice
• 1 tsp. miso paste
• Fresh spinach or roasted vegetables, optional
• 1/3 cup minced fresh parsley, optional

Directions

1. Cook the pasta according to package directions.
2. Meanwhile, bring a medium pot of water to a boil. Add a pinch of salt and the cauliflower and simmer until tender, 5 to 7 minutes. Drain the cauliflower and place it in a blender or food processor, add the milk, garlic, lemon juice, olive oil, miso and 1/8 tsp. salt and process until the sauce is creamy. Season with addition salt and pepper to taste.
3. Pour the sauce into the pot in which the cauliflower was cooked and heat gently on low. Add the pasta (and any vegetables you like) and toss until warm and mixed thoroughly. Top with parsley, if desired and serve hot.

4. Note: Miso paste is a fermented soy product, usually found in Asian specialty stores and some supermarkets.

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