Orange Power Pasta with Cauliflower Alfredo // via Nosh and Nourish
1⁄2 a sweet potato
1 Golden beet
1 Orange Bell Pepper
1 tablespoon Olive Oil
1 teaspoon Paprika
2 cups cauliflower
1 cup Silk Unsweetened Cashewmilk
1⁄4 cup Vegan Butter (I used Earth Balance buttery sticks... or sub regular butter)
2 tablespoons Olive Oil
1⁄2 cup almond flour
1⁄2 teaspoon Sea Salt
1⁄2 teaspoon black pepper
16 ounces 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.