Super Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes Vegan!

Indulge in the richness of this super creamy cauliflower pasta, featuring tender roasted tomatoes and aromatic garlic. The velvety cashew sauce adds a luxurious touch to this vegan delight, making it a comforting and satisfying meal for any occasion.

Ingredients:

1 medium head cauliflower, cut into florets
1 pound cherry tomatoes, halved
6 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste
12 ounces pasta of your choice gluten-free if desired
1 cup raw cashews, soaked for 4 hours or overnight
2 cups vegetable broth
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 tablespoons chopped fresh basil, for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Put cauliflower florets, cherry tomatoes, and minced garlic on a baking sheet

Add olive oil, salt, and pepper, and toss to coat

Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized

Follow the directions on the package to cook the pasta until it's al dente while the vegetables are roasting

Remove the water and set it aside

Put the cashews that have been soaked, vegetable broth, nutritional yeast, and lemon juice in a blender

Mix until it's creamy and smooth

Put the cooked pasta, roasted vegetables, and creamy cashew sauce in a large skillet

Stir gently while heating over medium heat until everything is hot and well mixed

Put chopped fresh basil on top of the hot pasta to serve

Have fun with your garlicky, creamy cauliflower pasta and roasted tomatoes!

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