I love Italian food! In fact, I one day dream of being an honorary Italian. I assume that if I use enough garlic and kiss my fingertips often it will happen eventually!
This dish received rave reviews in my household tonight. I am pretty sure Silas was filling his legs with food, because there is no way his little stomach could've held all that he ate. The very best part of this recipe is that your kids will totally eat cauliflower, love it, and be none the wiser!
This recipe serves four.
What you'll need:
1 lb of whole wheat pasta of your choice (there might be some left over noodles, I like to save these for lunches)
1 head of cauliflower, separated into florets
1 carton of crimini mushrooms, sliced
1 12.6 oz bag of Gardein crispy tenders
5-6 cloves of garlic
3 tbsp of nutritional yeast
2 tbsp of extra virgin olive oil, separated
1 medium onion, diced
1/4-1/2 cup of soy, almond, rice, or hemp milk
Sea salt and pepper
Optional: fresh flat leaf parsley
In two large pots bring some salted water to a boil. One will be for the pasta, the other for the cauliflower and onion.
Follow the directions on the bag to prepare the chick'n.
In skillet heat a tablespoon of evoo over medium flame. Add the sliced mushrooms and peeled cloves of garlic. Season with salt and pepper. Cook until the mushrooms release their liquid. Then reduce, and wait for the garlic to caramelize a bit. If you have to separate the mushrooms to one side for the garlic to achieve some color, do so.
When your pots of salted water are boiling, add the noodles to one and the cauliflower florets and diced onion to the other. When a fork can be easily inserted and removed from the largest piece of cauliflower, drain, then pour into the pitcher of your trusty blender.
To the cauliflower and onion, add the other tablespoon of evoo, nutritional yeast, garlic, milk alternative, and pepper. Then puree.
Drain the cooked noodles but do not rinse. The sauce sticks better to the pasta when it has not been rinsed. Assemble you plate with noodles, sauce, mushrooms, chick'n, and flat leaf parsley!
Enjoy!
No comments:
Post a Comment