This creamy, lemony pasta is rich and decadent but not too heavy. Topped with roasted cauliflower and flaked almonds, it's a perfect mid-week meal.
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Serves
2
Pappardelle
Olive Oil
Cauliflower
Drained Cooked Butter Beans
Unsalted Cashew
Unsweetened Oat Milk
Nutritional Yeast
Garlic Powder
Salt
Lemon
Capers
Chilli Flakes
Flaked Almond
Black Pepper
Serves
2
Pappardelle
Olive Oil
Cauliflower
Drained Cooked Butter Beans
Unsalted Cashew
Unsweetened Oat Milk
Nutritional Yeast
Garlic Powder
Salt
Lemon
Capers
Chilli Flakes
Flaked Almond
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Cook your pasta according to the package instructions. Pasta water should be as salty as seawater. Drain and drizzle with a little olive oil to prevent it sticking and set aside.
Step 3.
Chop your cauliflower into small florets. Toss it with olive oil, salt and pepper and roast on the top shelf for around 20 mins, turning halfway. It should be charred in spots and still have a firm bite to it.
Step 4.
Chop your cauliflower leaves and wash them well. Remove the tough spine and drizzle them with a little olive oil and season. Add some chilli flakes if you like. Roast for 10-15 mins or until crispy, tossing half way. These are not part of the pasta dish but a great snack while you wait and saves them from the bin!
Step 5.
Add the butter beans, cashews, oat milk, nutritional yeast, garlic powder and salt to a high speed blender and blend until very smooth.
Step 6.
Add the juice of two lemons to the sauce and stir through. Taste and season with salt and pepper.
Step 7.
Add the sauce to a pan along with the pasta and half of the cauliflower and heat through gently.
Step 8.
Plate the pasta with the rest of the cauliflower on top and drizzle with a good amount of olive oil and another squeeze of lemon juice. If using, add the chilli flakes, almonds and capers. Finish with plenty of lemon zest and black pepper.
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