This recipe is creamy, flavorful, stuffed to the brim with veggies and completely satisfying. My husband had no complaints. I topped his with a few sliced, seasoned chicken tenders and mine came with two little Gardein chicken tenders (not pictured), too. The pasta was served with a side of Roasted Brussels Sprouts.
1 medium cauliflower, cut into large chunks
3 garlic cloves, minced
1 medium onion, chopped
1 small container baby portabella mushrooms, sliced
2 cups fresh spinach, stems removed
1/2 cup almond milk, unsweetened
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon chili powder
3 cups high-fiber pasta (whatever shape you want)
salt and pepper, to taste
Add cauliflower chunks to a large pot of boiling water. Cook until fork-tender (can take 10 minutes or more).
Meanwhile, spritz a skillet with cooking spray and saute minced garlic, onion and mushrooms over low heat unitl the onions become translucent, but not brown.
Strain the pasta and add to the skillet with the sauteed veg. Add the sauce and spinach and toss to combine. Taste for seasonings.
NOTE: After all of the ingredients are brought together in the final step you may notice that the dish needs to be re-seasoned. This happens because of the pasta. Add more of the non-salt seasonings until you're content with the flavor.