This delicious creamy vegan pasta sauce is made using cauliflower as a base. It’s light, full of flavour and absolutely perfect for a lightened up pasta sauce!
1/2 White Onion
1tsp Onion Powder
1cup Vegetable Stock
pinch salt and pepperto taste
Pastaof your choice
1cup Cherry Tomatoes
2handfuls Baby Spinach
Cut the cauliflower into florets and steam for 15-20 minutes until soft. Steam the stalk as well as this works just as well in the sauce.
While that is steaming, roughly dice the onion and saute for a couple of minutes until soft. Mince the garlic clove and add this to the pan with the onion and continue to cook for another couple of minutes. Put aside until the cauliflower is ready.
Add the cauliflower, onion and garlic mixture, onion powder, vegetable stock and salt and pepper to a blender, and blend on high for a couple of minutes until completely smooth. Taste and adjust the seasoning if you want to.
Cook the pasta and saute the cherry tomates in a pan. Add the cooked pasta, sauce and spinach to the cherry tomatoes and cook until the spinach is wilted and everything is warm through.
Serve immediately. Sauce can be stored in an airtight container in the fridge for up to 3 days.