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SERVES: 4 | TIME: 30 MIN
INGREDIENTS
- 1 (8-0z) box brown rice elbow pasta
- 2.5 cups cauliflower florets
- 2 Tbsp olive oil, divided
- juice of 1 lemon
- 2 cloves garlic, minced
- 1 cup almond milk
- 1 tsp salt
- 2/3 cup fresh grated parmesan
- 1 bunch asparagus
- 1 cup green peas, fresh or frozen
- 2 cups edamame, shelled
PREPARATION
- Lightly steam cauliflower until soft. While steaming, saute minced garlic in 1 Tbsp olive oil then transfer to blender, along with cauliflower + juice of 1/2 lemon + almond milk and salt. Blend until smooth.
- Cook pasta according to package instructions.
- While pasta is cooking, chop asparagus into 1″ pieces and saute in remaining 1 Tbsp olive oil + salt and pepper to taste. When asparagus starts to brown, squeeze juice of 1/2 lemon over top and saute for 1-2 more minutes.
- When pasta is finished cooking, drain water and return pot with noodles to warm burner.
- Stir in cauliflower sauce with pasta, then add fresh grated Parmesan until melted and creamy. Stir asparagus, peas and edamame into cheesy noodles and divide into 4 portions.
Like this recipe? Pair with a Simple Herb Salad!
