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🍝 Vegan pasta with roasted cauliflower cashew sauce

844 kcal · 30 min · 4 servings

Vegan pasta with roasted cauliflower cashew sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Remove the outer leaves from the cauliflower and break it into small florets.
  3. 3. Roughly dice the hard core of the cauliflower.
  4. 4. Peel the garlic cloves.
  5. 5. Line a baking tray with baking paper.
  6. 6. Place the cauliflower, the diced core, and the garlic on the tray.
  7. 7. Drizzle with olive oil, salt, and pepper, and mix everything well.
  8. 8. Roast the vegetables in the oven for about 25 minutes.
  9. 9. Pour the cashew nuts into a tall container.
  10. 10. Cover the cashew nuts with hot water and set aside.
  11. 11. Bring 5 liters of salted water to a boil in a large pot.
  12. 12. Cook the spaghetti in the boiling water for about 9 minutes until al dente.
  13. 13. Drain the pasta in a colander.
  14. 14. Let the pasta drain.
  15. 15. Reserve about one cup of the cooking water.
  16. 16. Take the roasted cauliflower out of the oven.
  17. 17. Cut the lemon in half.
  18. 18. Squeeze the juice from the lemon.
  19. 19. Drain the soaking water from the cashew nuts.
  20. 20. Return the cashew nuts to the tall container.
  21. 21. Add the roasted cauliflower and garlic to the container.
  22. 22. Add 4 tablespoons of lemon juice.
  23. 23. Add 150 milliliters of the reserved cooking water.
  24. 24. Blend the mixture into a creamy sauce.
  25. 25. Check the consistency of the sauce.
  26. 26. If the sauce is too thick, add a little more cooking water.
  27. 27. Season the sauce to taste with salt and pepper.
  28. 28. Mix the spaghetti in the pot with the sauce.
  29. 29. Serve the pasta on plates.
  30. 30. Garnish the pasta with fresh herbs if desired.
  31. 31. Serve the dish and enjoy your meal.

Nutrition per serving