Creamy Cauliflower Pasta Bake
Creamy Cauliflower Pasta Bake
Looking to sneak some healthy veggies into a comforting classic? Look no further! This cauliflower pasta bake is a masterpiece of deception, with a creamy, rich sauce that's so luxurious you'd swear it's loaded with cheese, but it's not! It's a cholesterol-free, delicious way to eat your vegetables and enjoy a crispy, crunchy topping that makes every forkful a moment of pure joy. It’s the ultimate comfort food glow-up.
Equipment
- 9 Ă— 13-inch (23 Ă— 33-cm) baking dish
- Blender or immersion blender
- Fork
- whisk,
Ingrediënten
For the cauliflower sauce:
- 907 g cauliflower trimmed and separated into florets
- 6 g ground cumin
- 4 cloves garlic grated
- 355 ml nondairy milk unsweetened soy or other
- 15 ml extra-virgin olive oil
- 1 tsp paprika
- 1 tsp fine sea salt
- 50 g scallion chopped
- 2 tsp brown rice or other flour
- 64 g tahini
- ÂĽ tsp cayenne pepper
For the topping and pasta:
- 30 ml extra-virgin olive oil
- 120 g walnuts
- 80 g whole wheat panko or other bread crumbs
- 1 tsp nondairy butter for greasing
- 340 to 455 g whole-grain rotini pasta
- 30 g nutritional yeast
- 1 tsp coarse sea salt
- ½ tsp ground pepper
- 2 tsp lemon zest
- 1 tsp dried thyme
Instructies
- Place the cauliflower florets in a large saucepan and cover with water.
- Bring to a boil and cook for about 10 minutes until tender.
- Drain well.
- In a medium saucepan, heat olive oil over medium heat.
- Add garlic and scallion, cooking for about 2 minutes until fragrant.
- Stir in tahini, cumin, paprika, cayenne, salt, and flour.
- Cook for 1 minute.
- Whisk in the nondairy milk and cook until it begins to thicken.
- Blend the cauliflower and sauce in a blender or with an immersion blender until smooth.
- In a food processor, pulse walnuts, nutritional yeast, lemon zest, thyme, pepper, and salt until a coarse meal forms.
- In a medium bowl, mix the nut mixture with bread crumbs and coat with olive oil using a fork.
- Preheat oven to 180°C (350°F).
- Lightly grease a 9 Ă— 13-inch (23 Ă— 33-cm) baking dish with nondairy butter.
- Cook the pasta according to package directions until al dente, reserving some cooking water.
- Drain and return to the pot.
- Stir the cauliflower sauce into the pasta, adding reserved liquid if needed to thin it.
- Pour into the prepared baking dish, sprinkle the breadcrumb topping evenly over the top, and bake for 15 minutes until golden brown.
- Let rest for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
 For an extra layer of flavor and color, serve this dish with a crisp green salad and a generous drizzle of balsamic glaze. It’s the perfect way to make it look fancy without any extra effort! ÂWine Advice:
 Pairing wine with this creamy baked pasta is a bit like finding the perfect dance partner. You’ve got options! A rich, buttery Chardonnay loves to tango with the creamy texture of the cauliflower sauce, making for a smooth and sophisticated experience. On the other hand, if you prefer something with a little more zip, a crisp and light-bodied Pinot Grigio will cut through the richness and cleanse your palate after every delicious bite. Either way, you’re set for a fantastic pasta night.Nutritional Information
Calories: 420 kcal | Carbohydrates: 63 g | Protein: 14 g | Fat: 14 g | Fiber: 9 g | Sugar: 4 g | Salt: 1.1 g
