Vegan Garlic Pasta with Roasted Cajun Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cajun cauliflower:
1 small head of cauliflower cut into florets 3 heaping cups
2 teaspoons oil
Cajun Blend:
2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
1/4 tsp or more cayenne
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes or use more smoked paprika
1/2 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt ( 1/4 to 1/2 tsp to preference)
Garlic Sauce Pasta:
8 oz penne glutenfree if needed
2 tsp olive oil divided
3 cloves garlic minced
2 cups unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
1 tbsp flour or use rice flour to make gluten-free
1 tbsp arrowroot starch or cornstarch
10 cloves of roasted garlic
1/2 tsp to 1 tsp smoked paprika
1/4 tsp or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
2 tbsp nutritional yeast
1/2 to 3/4 tsp or more salt
chopped basil or parsley for garnish
black pepper or cayenne and lemon juice for garnish
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Directions: |
Directions:Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
Bake for 25 to 30 mins.
Garlic Pasta:
Make the pasta according to instructions on the package, drain and set aside.
Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice. |
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Number Of
Servings: |
Number Of
Servings:3 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: Variation: Mix 2 tablespoons breadcrumbs to the cajun spice blend for crispier baked cauliflower.
Use other hearty vegetables. Make a double or triple of the Cajun spice blend and use as much or as less depending on the amount of vegetables and your preference.
For Saucier pasta, double the sauce or make 1.5 times with 3 cups non dairy milk.
For more flavor in cream sauce: Add more herbs, Add 1 tsp miso. See tips above.
Oil-free: Water saute the garlic for the pasta sauce and continue.
Use aquafaba or flax egg for the cauliflower. Lightly dab aquafaba all over the florets, then toss florets in the spice blend.
Nutrition values are approximate for 1 Serving of 3.
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