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Penne with Cauliflower Curried Cream Sauce

adapted from the Forks Over Knives cookbook
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Servings: 8
Calories:
Author: Ginger Hultin

Ingredients

  • 1 large head of cauliflower, chopped into florets
  • 1 1/4 cups vegetable stock or broth
  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon curry powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1 cup green peas (fresh or frozen)
  • 1 pound whole grain penne pasta I used Tolerant lentil pasta!
  • 1/2 cup cilantro, roughly chopped

Instructions

  • Cook penne paste according to box instructions. Drain it and set aside when finished.
  • In a medium saucepan, combine the cauliflower and vegetable stock and bring to a boil, cooking for 10 minutes until cauliflower is tender.
  • Pour the cooked cauliflower and broth into a blender and set aside.
  • In the same pan, add olive oil, onion, and garlic. Saute it over medium heat until onion is soft and translucent, about 5 minutes. 
  • Add the curry powder, crushed red pepper, and salt, stirring for about 1 minute. Use a splash of water to deglaze the pan if the spices are sticking.
  • Add the spices, onions and garlic to the blender and puree until smooth. Cook the peas on the stove or the microwave if they're frozen.
  • In a large bowl, combine the penne pasta, cauliflower curry sauce, and peas. Stir to combine. Garnish with chopped cilantro and serve warm.
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