Ingredients
- 2 cups cauliflower, chopped
- 2 garlic cloves
- 2 tbsp hemp seeds
- 2 tbsp nutritional yeast
- Juice of 1/2 lemon
- 1/4 tsp salt
- 1/4 cup water
Instructions
- First we are going to boil our cauliflower in a pot of water until soft (about 5 minutes).
- Transfer all of your ingredients to a blender and blend until creamy and smooth.
- Cook your favorite pasta and then pour over pasta.
- Add sautéed vegetables for a more hearty and filling meal.
- For this dish I used whole wheat fusilli noodles. I also sautéed asparagus, spinach, sun dried tomato, mushrooms, red onion and yellow bell pepper in a little bit of water and added that over the noodles before I mixed it all together.
- The sauce also keeps well in the fridge for a up to 3 days and it tastes great on cold pasta as well. Enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 129 calories |
| Protein | 8.8 g (27.1%) |
| Carbs | 14.5 g (45.0%) |
| Fat | 5.5 g (38.0%) |
|
Protein (27.1%)
Carbs (45.0%)
Fat (38.0%)
|
|
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