Dishing Up the Dirt

Cauliflower-Cashew Alfredo Pasta

Smooth, creamy and rich. This is the kind of pasta I long for on a dreary day at the farm. This recipe is a great one to turn to when you’re craving comfort but don’t want to be weighted down after your meal. Thanks to the natural pectin in the cauliflower cell’s walls, the cooked cauliflower thickens up nicely once it’s blended. This sauce has zero cream yet, tastes rich and indulgent on its own. I’ve made a cauliflower base pasta sauce before (Spaghetti with Roasted Garlic Cauliflower Sauce) which was a huge hit. However, I wanted to bulk this dish up a bit and the addition of cashews made for an even richer and more hearty meal. The flavor is absolutely wonderful with a slight nuttiness and I can’t think of a better dish to whip up on a cold night. We topped our pasta with a toasted almond crumbled (not to be skipped!) and plenty of fresh parsley which really tied the whole dish together. Serve with a glass of your favorite house wine and a good dinner date and you’re all set!

Cheers from Tumbleweed Farm.

Cauliflower-Cashew Alfredo Pasta

Prep Time: 20 minutes    Cook Time: 25 minutes    Serves: 4-6

  • 1 small head of cauliflower, broken into florets, (about 3 cups)
  • 4 cup vegetable broth
  • 2 tablespoons olive oil
  • 3 cloves of garlic, finely chopped
  • 1/2 cup raw, unsalted cashews
  • 2 tablespoons ghee or unsalted grass-fed butter
  • salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1 pound pasta
  • 1/4 cup minced parsley
  • Almond Crumble 

Preparation

  1. Place the chopped cauliflower in a large pot with the veggie stock and bring to a boil. Reduce heat to medium-low and simmer until the cauliflower is fork tender, about 8 minutes. Reserve the cooking liquid.
  2. While the cauliflower cooks heat 2 tablespoons of olive oil in a skillet over medium heat. Add the garlic and cook, stirring often until lightly browned and fragrant, about 2 minutes.
  3. Using a slotted spoon transfer the cooked cauliflower to a high speed blender along with the cashews, ghee, salt, pepper and lemon juice. Add about 1 1/2 cups of reserved cooking liquid to the blender and blend on high until completely smooth and creamy. Add more liquid if the sauce is too thick. Taste for seasonings and adjust as needed.
  4. Cook your pasta in boiling water until al dente. Drain, reserving 1/2 cup of cooking liquid.
  5. Toss the pasta with the sauce (if it seems dry add a little of the reserved cooking liquid) and divide between plates/bowls (you may have extra sauce which is fine to save in the fridge). Top with minced parsley and almond crumble.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store extra sauce in an air tight container in the fridge for 5 days


Leave a Reply

6 thoughts on “Cauliflower-Cashew Alfredo Pasta

  1. Susan Laverty says:

    Hi, Can’t wait to try this but I wonder….can I use the riced cauliflower instead?

  2. Jane says:

    Hey, I really enjoy your info and the recipe sounds intriguing. It seems like a bad link for the “almond crumble,” though.

    1. Andrea says:

      Hi there! I’m so glad you’re intrigued by the recipe. It’s definitely a keeper! It looks like the link to the almond crumble is correct. It’s part of the spaghetti with roasted garlic cauliflower sauce recipe and is included there! I hope that’s helpful! xo

  3. Amanda says:

    Do you soak your cashews before blending?

    1. Andrea says:

      Nope. No need too!

  4. Jen says:

    I love your recipes, and your whole site. Just wanted to let you know that I selected “vegan” as a filter and this popped up with butter as an ingredient. Cheers.

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