Lemon-Cashew Cauliflower Pasta

Instructions

1. Preheat Oven

   10 min waiting

   • Preheat the oven to 200°C (400°F).

2. Cook Pasta

   2 min hands-on10 min waiting

   • Cook the whole-grain pasta in boiling salted water until al dente.
   • Reserve some pasta water before draining.
   • Toss the drained pasta with olive oil to prevent sticking.

3. Roast Cauliflower

   4 min hands-on25 min waiting

   • Chop the cauliflower into small florets.
   • Toss with olive oil, salt, and black pepper.
   • Spread on a baking tray and roast for 20–25 minutes, flipping halfway.

4. Prepare Topping

   4 min hands-on

   • Coarsely chop the almonds.
   • Toast them in a dry skillet over medium heat until fragrant.

5. Blend Sauce

   3 min hands-on

   • Combine pinto beans, cashews, soymilk, yeast extract, garlic, salt, and cayenne in a blender.
   • Add lemon juice and blend until smooth.
   • Adjust consistency with reserved pasta water if needed.

6. Heat Sauce

   3 min hands-on

   • Pour the sauce into a pan over low heat.
   • Stir occasionally and add pasta water to loosen if necessary.

7. Combine Ingredients

   2 min hands-on2 min waiting

   • Add pasta and half of the cauliflower to the sauce.
   • Toss to coat and heat for 2–3 minutes.

8. Plate Dish

   2 min hands-on

   • Divide pasta onto plates.
   • Top with remaining cauliflower, almonds, capers, and olive oil.

9. Finish with Citrus

   1 min hands-on

   • Zest lemon over each plate.
   • Sprinkle with black pepper and red pepper flakes if desired.
   • Cooking tips:
   • Reserve some pasta water before draining—it’s an excellent way to adjust the sauce consistency while also adding a touch of starch to help the sauce cling to the pasta.
   • To achieve a creamy sauce, ensure your blender is strong enough to handle the cashews. If using a standard blender, soak the cashews in hot water for 15–20 minutes beforehand to soften them.
   • For a deeper roasted flavor, let the cauliflower develop a slight char in the oven—don’t be afraid of those darkened, caramelized spots!
   • Taste as you go, especially when blending the sauce and seasoning the final dish. Balancing the salt, acidity (lemon), and spice (cayenne) is key to achieving the best flavor.