- 1 large head of cauliflower, chopped
- 1 bulb garlic cloves
- 7 cups vegetable broth
- ½ cup almond milk
- ¾ tsp sea salt
- ½ tsp ground pepper
- ½ tsp onion powder
- Dash of nutmeg
- 1 lb fettuccine noodles (I used an organic brand that I had on hand)
- 1 tbsp of nutritional yeast
1 Using a sharp knife cut off the top pointy side of the garlic bulb, exposing the top of each garlic clove. Peel off the papery outer layer of the whole garlic bulb, but leave the skin intact on each individual clove. Wrap the bulb of garlic in aluminum foil and bake for 35 minutes at 400° degrees.
2 Bring the vegetable broth to a boil. Add in the chopped cauliflower florets and cook for 20 minutes at a boil. Stir occasionally.
3 Scoop out cauliflower from pot and place in blender along with 1 ½ cups of the vegetable broth cooking liquid. Peel 8 of the roasted garlic cloves and place in blender. Put remaining ingredients in blender (almond milk, onion powder, nutmeg, ground pepper, salt, and nutritional yeast). Blend until perfectly smooth and creamy.
4 Cook box of pasta until al dente.
5 Combine pasta and sauce and enjoy!
We topped our pasta with red pepper flakes and parsley!