Creamy Cauliflower Meyer Lemon Trenette
Recipe & Photo By:Â Ben F. of Boulder, CO
Serving Size:Â 4-6
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle's Meyer Lemon Trenette
4 cups fresh spinach, chopped
Brocollini, grilled or roasted
Parsley, chopped
Beyond Meat sausage, sautéed and chopped
1/2 head cauliflower
1/2 cup unsweetened almond milk
3 cloves garlic, chopped
Juice from 1/2 lemon
1/8 tsp salt
1 tsp miso
1 tbsp extra-virgin olive oil
Instructions:Â
- Bring a pot of salted water to a boil. Simmer cauliflower for 5-7 minutes until tender. Add cauliflower, unsweetend almond milk, garlic, lemon juice, salt, miso and EVOO to a blender and purée until creamy and smooth.
-
Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain pasta.
-
Add cauliflower sauce to pot and turn on low heat. Add the spinach, sausage, and pasta. Toss and serve topped with parsley and broccolini. Enjoy!