by Anda Mtshemla
Welcome to Veganuary 2021! I have a special recipe for you that’s luscious, rich, delicious and veggie-forward– and requires NO FANCY, SPECIALTY ingredients. You probably have all these things in your pantry right now which means you have no excuse not to eat vegan this evening 😉
You Will Need:
1 large cauliflower, cut into florets
500g linguine, cooked al dente with 2 cups pasta water reserved
2 cloves garlic, crushed
1 medium white onion, diced
4 cups boiling water
1 veggie stock cube
1/2 tsp cumin
1 tsp salt
4 tsp oil (for cooking)
crushed black pepper, to taste
Method:
In a large pot, heat oil and add onions. Cook until translucent
Add spices and stir until fragrant before adding garlic
Add cauliflower and stir until combined
Add veggie stock cube and stir to break down slightly
Add water and stir until veggie stock cube is dissolved
Cover and allow to simmer for 10 mins
Remove lid and cook on medium to high heat until only about a third of the liquid remains
Using a hand blender or masher, puree the cauliflower (lumpy bits are fine, it does not have to be completely smooth)
Pour sauce over cooked pasta and stir over high heat, using reserved pasta water to emulsify the sauce and thin it out if too thick (you may not need all the reserved pasta water so add only a small amount at a time)
Serve with fresh black pepper on top and enjoy!
24Karrots 