This vegan pasta makes a light and refreshing meal that would be great for spring or summer or really any time of year. Unlike its cream-based counterparts, this sauce gets its creaminess from pureed cauliflower, along with a boost of nutrients like vitamin C, vitamin K, folate, and vitamin B6. Paired with a touch of tart lemon juice, freshly ground black pepper, and tender asparagus, I can’t get enough of this refreshing combination. For those of you watching your fat intake, this vegetable-based sauce is also incredibly low in fat and calories.
You could serve this creamy sauce over any noodle you like. Use a quinoa-based pasta for a heartier meal. You could easily add in any other veggies you like, too.
You could serve this creamy sauce over any noodle you like. Use a quinoa-based pasta for a heartier meal. You could easily add in any other veggies you like, too.
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