Linguine with Cauliflower Pecan Cream Sauce

A classic pasta dish gets a nutritious makeover. Swap out traditional Alfredo sauce ingredients for better-for-you pecans, cauliflower and milk that come together with linguine to make a hearty and delicious meal.

Ingredients

2/3 cup raw pecan pieces

1 cup oat milk (or milk of your choice)

2 cups medium cauliflower florets

1 large clove garlic

1 pound linguine

Zest and juice of 1 lemon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup freshly grated vegan Parmesan, plus more for garnish, if desired

Process:

Put the pecans in a blender and cover with the oat milk. Leave to soak, but don’t blend yet.

Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until tender enough to easily pierce with a knife, about 5 to 6 minutes. Use a slotted spoon to scoop out the cauliflower and garlic, drain well, and add to the blender.

Bring the water back to a boil and add the linguine. Cook according to package directions until al dente.

While the linguine cooks, add the lemon zest and juice, salt, and pepper to the blender. Puree until smooth.

When the linguine is done, scoop out 1/2 cup of the pasta water and set aside. Drain the linguine and return immediately to the pot. Add the pecan/cauliflower sauce, vegan Parmesan, and enough pasta cooking water so the sauce lightly coats the pasta. Serve immediately.

Nutritional Facts:

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