Unlocking the Secret to Creamy Pasta Perfection: Discover the Key Ingredient for an Irresistible Dish

I began capturing the foods I make to help others learn about different ways to make vegan foods. I will admit, working full time and trying to create foods to then post can be a challenge - but this year, my goal is to set time (real time!) aside to share more yummy vegan foods! Out: trying to create the most perfect post / In: just sharing the foods I make and inspire others to try new foods.

So in light of this, I learned a technique from a chef (Derek Sarno) and I thought - why not build on this a bit! So here we go...your ultimate creamy pasta!

Ingredients for the sauce

• 1 head of cauliflower, trimmed and sliced (you want to keep the head in tact, but able to eventually fit into a high-speed blender) hint - this is the SECRET ingredient!

• 6 cloves garlic, peeled

• 1 cup Nutritional Yeast

• 1 cup vegan shredded cheddar (like Good Planet or Violife) [this is just for the extra creaminess]

• 1 cup of soy milk (like Eden Foods Fortified Soy milk)

• 1/2 cup of veggie stock

• 1 tsp salt

• Fresh ground pepper

Method to make the sauce

1. Bring a stock pot of water to a boil, add the cauliflower and garlic. Boil until just tender.

2. Add the other ingredients to the high-speed blender.

3. Once cauliflower is tender, turn off heat and add the cauliflower and garlic to the blender.

4. Blend on high until combined and creamy.

5. Taste, and adjust salt/pepper to your liking.

6. Set aside while you make the pasta.

Ingredients for the pasta

• 1 pound of pasta (like Orecchiette or Fusilli pasta - be sure to get ancient grain and slow dried pasta - I only use Bona Furtuna pastas) cooked to package directions

• 1 package of fresh peas

• 1 leek, trimmed, sliced into half moons and washed

• 3 cups of spinach

Method for the pasta

1. Bring stock pot of water to a boil, cook pasta according to direction.

2. While the water is boiling, heat a pan on medium and add EVOO.

3. Once oil is warm, add leeks with a pinch of salt, cook for 3 minutes.

4. Add peas with another pinch of salt and cook for 3-5 minutes.

5. Add the sauce to the leeks and peas and bring to a low simmer.

6. Next, stir in the spinach. Taste for seasoning.

To assemble:

Get a large bowl! Fill with pasta and add a few ladles of sauce on top and mix to combine. Top with fresh vegan parmesan and/or some baked tempeh bites (recipe below). ENJOY this delicious - good for you - pasta!

Want to know a good way to get in a lot of veggies? Just make some creamy cauliflower sauce - this is a base so you can make it into anything you want! Decadent and good for you - well that's a win win!

Crunchy Tempeh

Here is a quick and easy way to add a bit more protein to your meals.

• Heat oven to 400.

• Crumble 1 package of tempeh (medium crumbles) into a bowl.

• Add EVOO, salt, and pepper.

• Add other seasonings that you may like - smoked paprika, garlic, maple syrup, and so much more - depends on your dish!

• Add the seasoned tempeh to a baking sheet lined with parchment and bake for 15-20 minutes or until it reaches the crispiness you prefer!

• Remove from oven and add to salads, pastas, sandwiches - anything really!