Recipe: Vegan creamy pasta with spinach

This recipe is vegan but SO good. The cauliflower may not be a perfect substitute for cheese, but it is definitely a yummy alternative.

Ingredients

1 pound fettuccine pasta
4 cups chopped spinach
Salt and pepper
1/2 head cauliflower (about 1 pound) separated into little trees
1/2 cup unsweetened almond milk
2 or 3 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon miso paste
1/3 cup minced fresh parsley

Directions

1. Cook the pasta according to the package directions. When it’s all done, throw it in a large bowl with the spinach, toss, and set aside.
2. While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5 to 7 minutes.
3. Drain the cauliflower and toss into a blender. Add the milk, garlic, lemon juice, olive oil, miso and 1/8 teaspoon salt to the blender and blend until the sauce is creamy.
4. Pour the cauliflower purée back into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley, salt and pepper to taste. Serve hot.