Velvety Cauliflower Pasta with Garlic & Roasted Tomatoes

Velvety Cauliflower Pasta with Garlic & Roasted Tomatoes

A simple and gratifying vegan main dish dish. Velvety cauliflower pasta with garlic and roasted tomatoes is reassuring and exceptionally abundant.

Two photos show a bunch of halved grape tomatoes, and the beginnings of a creamy cashew sauce in a blender.

An overhead shot of ingredients for a creamy cauliflower pasta.

Image shows cauliflower florets on a baking sheet.

Due to the fact that I enjoy you all so quite, we’re going heavy on the carbohydrates 2 weeks in a row. We consume pasta two times a week generally. In some cases we’re actually virtuous and do the lentil-based “sedanini” from Trader Joe’s and other times, just the all white flour things will do. I broke my spiralizer months back, so zucchini noodles aren’t a choice any longer. I completely get why individuals enjoy them– I simply absolutely exaggerated it within a particular amount of time a couple years ago (I believe a great deal of us did haha). Today we’re making velvety cauliflower pasta.

This pasta is a variation on one that I do frequently. It’s velvety and tomato-y and it’s extremely relaxing without appearing excessively heavy. I attempt to keep raw, drenched cashews in my fridge for all sorts of dish emergency situations. The majority of these are mixed into my early morning coffee with some mesquite powder, cinnamon, and coconut butter. The rest work their method into whatever plant-based milk I’m making and savoury/saucy dishes like this.

Generally whatever that might perhaps remain in season remains in season today where I live. The summer season and fall crops clash, our own garden is heaving, and it’ll be that method for another month or two. I constantly like to carefully motivate individuals to consume seasonally, however recognize that this is a difficult thing to live by in a black and white method if you do not reside in California or a likewise warm and fertile environment. It can be difficult! This is a good time of year to experiment if you’re brand-new to the entire thing;-RRB-

This dish stands right at that plentiful seasonal crossway that makes our little corner of Canada seem like a southern California farmer’s market for about a month. My daddy sends out huge baskets of grape tomatoes over around this time every year and I constantly slow-roast them (utilizing this dish), cover them in oil, and after that keep them on hand in the fridge for a couple weeks. They’re ideal in and on a lot of things, however pasta is their supreme last location for me.

We merely sauté the little cauliflower florets in great deals of garlic with the tomatoes, comprise our own little plant-powered cream with the drenched cashews, toss in great deals of basil, chilies, green onions, and pasta. I included some peas (still growing around here!) and a quickie homemade vegan parmesan to make it additional beautiful due to the fact that all of us require a little additional loveliness midweek, best? If you enjoy this pasta, you may like this Summer season Garden Pasta dish, this velvety truffle pasta or this double rosé pasta with asparagus and kale.

Image shows a well-lit kitchen scene.

Image shows a creamy sauce being poured into a pan with tomatoes and cauliflower.

Image shows an individual serving of creamy cauliflower pasta with basil, peas, and tomatoes.

Image shows an individual serving of creamy cauliflower pasta with basil, peas, and tomatoes.

Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes

A simple and gratifying vegan main dish dish. Velvety cauliflower pasta with garlic and roasted tomatoes is reassuring and exceptionally abundant.

PREPARATION TIME 20 minutes COOK TIME 25 minutes OVERALL TIME 45 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer
  • Food Mill



  • 3/4 cup raw cashews, walnuts or chopped almonds
  • 1/4 cup dietary yeast
  • 1 teaspoon great sea salt
  • 1 teaspoon lemon enthusiasm (optional)


  • 3/4 pound linguine of option
  • 2 tablespoons olive oil
  • 4 cups little cauliflower florets, from about 1/2 a big head of cauliflower
  • 4-5 cloves of garlic, minced
  • pinch of chili flakes
  • 1/2 teaspoon sweet paprika
  • 1/2 cup slow-roasted tomatoes, gently sliced or mashed (see notes for sun-dried choice)
  • sea salt and ground black pepper
  • 1/3 cup raw cashews, soaked for a minimum of 4 hours
  • 1/2 cup filtered water
  • 1/2 cup shelled fresh or frozen peas
  • 2 sprigs fresh basil, sliced
  • 2 green onions, sliced
  • 1 cup quickie vegan parmesan, divided


  • Make the parmesan. In a food mill or the dry blade container of a high speed mixer, integrate the raw nuts, dietary yeast, salt, and lemon enthusiasm. Pulse till you have a carefully ground mix that tastes gently salted and tacky. Reserve.
  • Prepare the pasta according to package instructions. Reserve 1 cup of the salted and starchy pasta water prior to draining pipes and reserving.
  • In a big, broad sauté pan, heat the olive oil over medium heat. Include the cauliflower to the pan and stir. Sauté till the cauliflower is gently softened on the edges, about 2 minutes. Include the garlic, chili flakes, paprika, tomatoes, salt, and pepper to the pan and stir.
  • In an upright mixer, integrate the cashews, the reserved pasta cooking water, and the 1/2 cup of filtered water. Mix the mix on high till you have a milk-like consistency.
  • Put the cashew milk into the pan and include the peas too. Bring the mix to a boil and after that right away decrease the heat to a simmer, stirring typically. When the cauliflower is soft and the peas are intense green, carefully fold the pasta into the mix to coat in the sauce.
  • Sprinkle the basil, green onions, and 1/2 of the parmesan onto the pasta and stir to integrate. Serve the velvety cauliflower pasta hot with staying parmesan on the top and additional chili flakes if you like.


  • I choose conventional wheat-based linguine here, however wild rice pasta, zucchini noodles, or any other noodle you like would be excellent. If you’re going the zucchini noodle path, I ‘d cut down the liquid a bit.
  • If you do not wish to slow roast some tomatoes for this dish, I ‘d suggest changing them with a 1/4 cup of carefully sliced sun-dried tomatoes crammed in oil.
  • Do not hesitate to include a cup of prepared white beans or something comparable to this if you’re yearning more protein.
  • Do not forget to schedule a cup of the salted and starchy pasta cooking water. It’s the essential to success here.

Program Conceal 27 remarks

  • Camilla

    Looks so extremely tasty!

    Need to keep in mind to put this on our meal prepare for next week:–RRB- Reply

  • Kelsey @ Calming a Food Geek

    I enjoy love love that you did 2 comfort-type meals in a row. I look for these out at this time of year more than any other dish classification. I likewise get actually thrilled when you reveal shots of your cooking area while you’re cooking. It puts me in your world and makes me much more thrilled to make this dish. xoxo Reply

  • Brian @ An Idea For Food

    Pasta actually is among the very best methods to let components shine (and I so enjoy whatever in this gorgeous bowl), so I totally support you welcoming your carb-loving self. In reality, I simply returned from the cooking area, where I got some remaining pasta (with roasted tomatoes and mushrooms) and consumed it for breakfast. Due to the fact that we can make these awful/brilliant choices … we’re grownups, damn it! Reply

  • Erin at

    Yes, I completely enjoy this time of year here in Ontario. The farmers’ markets are all loaded with remarkably stunning fruit and vegetables and I decline to purchase any veggies from the supermarket, they all require to come from the regional market (with exception of avocados, lemons and limes– can we please get some regional farmers dealing with in some way producing those??). I have actually been going simple on the carbohydrates this previous week so this dish is eliminating me– it looks so great! Reply

  • Anya

    Wow, we simply ended up shooting a cauliflower pasta dish for next week! Yours looks additional rich and relaxing, I can’t wait to attempt it! I believe my kid would go all out in a huge method. Reply

  • Cassie

    This pasta looks incredible! What a velvety and flavorful-looking sauce! Reply

  • Kasey Goins

    This looks heavenly! The ideal fall home cooking! Can’t wait to offer it a shot! Reply

  • Sarah

    Going to make this today! I have a container of roasted red peppers in the cabinet- could these be subbed for the sundried tomatoes crammed in oil? Reply

    • Laura

      I believe the roasted peppers would be great! You may wish to include a splash of lemon juice or gewurztraminer vinegar or something to offset the level of acidity though. Let me understand what it resembles if you attempt it.
      – L Reply

  • Erika

    I made this a couple of days back and I fanatically consumed it for every single meal till it went out. SO GOOD. I can’t overcome it. I generally comprise my own pasta sauces and they constantly begin with onions. I was shocked that this dish didn’t miss out on the onions at all– it was so great and total simply as it was. It was likewise simple to make with no product packaging– simply needed to shell by hand some fresh peas from the fruit and vegetables area and it was so enjoyable! Thank you for this! I will be making it once again and once again. Reply

  • Tina for

    Finest method to get that velvety abundant feel without cream! Likewise fab for concealing another vegetable in pasta! Reply

  • Amy

    Oh my gosh, this was SO great! Velvety, tomato-y pasta filled with veggies is among my all-time preferred meals. I make it throughout the year, switching out whatever is fresh. I constantly utilize whipping cream, and I constantly get a stomachache later on that night. This was simply as great, and I felt excellent later on! This is going to be my brand-new go-to. Reply

  • Sarah

    What could you sub for drenched money in a pinch? pre-packaged nut milk? or hemp seeds with the hot pasta water? Reply

    • Laura

      Hemp seeds would work, or a richer non-dairy milk (like cashew or unsweetened coconut milk) would be great!
      – L Reply

  • Charlotte Cook

    This is SO tasty! I subbed the cashews in the sauce for some prepared haricot beans rather due to the fact that beans = more protein, less fat, I ‘d currently strike my everyday fat target and I have a mountain of beans in the refrigerator! The meal was still actually velvety and flavourful and will be henceforth a routine function on my menu. Thank you Laura. Reply

  • Elizabeth

    If utilizing zucchini noodles, what’s a great sub for the starchy water in the sauce? Reply

    • Laura

      I would attempt whisking/blending a little bit of arrowroot powder into the cashew “cream” mix to get the starchy/sticky texture. I have not personally attempted this so can’t guarantee efficiency, however this is most likely the instructions I would enter initially.
      – L Reply

  • Kailey

    I made this the other day for supper and it was soooo tasty. I can’t stop considering it I may need to make it once again! Reply

  • Sarah

    Simply made this and oh my it was reassuring, flavourful and simple to make! Simply what I required on a cold December night. I subbed the cashews for sunflower seeds and it worked well. Thanks for another terrific dish and for keeping me influenced:-RRB- Reply

  • Halli

    Yum! This is among my favourites of the dishes that you have actually shared here. It’s so velvety and gratifying … the sluggish roasted tomatoes are little sweet surprises! I have actually made the dish when prior to with routine pasta noodles however last night I spiralized yam for the noodles (my very first time spiralizing … method late for that train) and was actually delighted with how it came together.

    Thanks for putting in the time to develop these incredibly delicious, thoughtful dishes and for sharing them with everybody. Reply

  • Nina

    Hi, Greetings from the UK and thanks for incredible dish … I wish to make a healthy variation of baked cauliflower cheese. Could I utilize the sauce dish however maybe utilize plant milk rather of the reserve dollar pasta water? Any recommend or ideas would be quite valued.

    ps I enjoy your cookbook! X Reply

  • Mags

    I will attempt this! However we do not have any basil or spring onions (green onions) … any other subs that could work?
    I have fresh oregano, parsley, thyme and rosemary in the garden. Reply

    • Laura

      The flavour will be a bit various, however your finest alternative would be some sliced parsley here given that you desire something leafy instead of woody/super strong.
      – L Reply

  • Megan

    I’m doing Vegan January and this was my very first venture into “velvety” vegan pasta. It was SO great! I’m so pleased!!!! Thank you for this tasty dish. Reply

  • Sarah Downes

    Simply made this last night– I utilized sunflower seeds (out of cashews) and it ended up so well! Yummmmmm
    THANK YOU Reply

  • Jen

    This is so tasty! It’s on a routine rotation in my house. The tastes are terrific! I normally include mushrooms and spinach, however otherwise follow all the flavorings. Reply

  • Ana

    My other half and I are not vegan, and we definitely enjoyed this pasta! It was so satisfyingly abundant and velvety without feeling heavy like a cream based sauce. We will absolutely keep it in our supper rotation. Reply

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