Orange Power Pasta with Cauliflower Alfredo // via Nosh and Nourish
a sweet potato
Orange Bell Pepper
Silk Unsweetened Cashewmilk
Vegan Butter (I used Earth Balance buttery sticks... or sub regular butter)
spaghetti noodles (or your favorite pasta)
Preheat oven to 425 degrees.
Slice carrots thinly, chop sweet potato and beet and bell pepper into 1/2 inch cubes, Add the chopped veggies into a medium mixing bowl and stir in 1 tbsp olive oil + paprika.
On a parchment-lined baking sheet, lay coated veggies into a single layer. Bake for 25 minutes.
Meanwhile, in a large glass microwavable mesauring cup (I used my largest 4 cup one), combine the cashewmilk and diced cauliflower. Microwave on high for 4 minutes. Then use an immersion stick blender to puree the cauliflower. Set it aside.
Boil your pasta according to the package's instructions... usually about 8 minutes. Drain and set aside.
In a large skillet over medium heat, melt the butter and olive oil. Then stir in the almond flour and salt and pepper. Then slowly, about 1/3 at a time, stir in the cauliflower mixture. Stir continually for about 5 minutes, until sauce is thickened.
Combine pasta, sauce, and veggies together in a large bowl. Serve immediately.