Creamy Cauliflower Pasta
Creamy Cauliflower Pasta with spinach, garlic, and creamy miso sauce will become a vegetarian family favorite. Kid-friendly and weeknight-approved.
Servings: 6
Ingredients
- 12 oz. dry pasta of choice (I use rigatoni, or Banza chickpea pasta for extra protein)
- 3 Tbsp. extra-virgin olive oil
- 1 small to medium head cauliflower, finely chopped into small florets (about 5 cups total) (refer to skillet photo above for size reference)
- 1/2 cup chopped shallots
- 1 Tbsp. unsalted butter
- 4 garlic cloves, minced
- 2 Tbsp. white miso paste
- 1/2 cup half-and-half
- 4 cups packed fresh baby spinach
- 3/4 tsp. freshly ground black pepper
- 1 tsp. lemon zest
- 3 Tbsp. Fresh chopped parsley leaves (sub basil)
- Optional: freshly grated Parmesan cheese for serving
Instructions
- Cook pasta in a large pot of salted water until al-dente. Reserve 1 cup pasta water and drain remaining. Return cooked pasta to pot.
- While pasta cooks, heat oil in a large high-sided skillet over medium heat. Add cauliflower and shallots; cook until cauliflower is caramelized and fork-tender, stirring occasionally, about 10 to 12 minutes.Add butter and garlic; cook 1 minute, until garlic is aromatic. Stir in miso paste and half-and-half; reduce heat to medium-low. Continue cooking for 1 to 2 minutes, stirring often, until miso melds into half-and-half and mixture reduces. Add spinach and black pepper; toss continuously until spinach wilts.
- Add cooked pasta to cauliflower mixture, along with 1/2 cup reserved pasta water. Toss continuously for 1 minute, until sauce starts clinging to pasta. Continue tossing while adding remaining pasta water in 1/4-cup increments until desired consistency is achieved (cream sauces tighten up quickly as they cool, so it’s best to lean on the saucier side).Remove from heat and stir in lemon zest and parsley. Season to taste with salt.
- Divide pasta evenly into 6 bowls. Garnish with Parmesan cheese (or nutritional yeast) if desired.