Cauliflower Alfredo

INGREDIENTS:

• 300g cauliflower florets

• 2 cups sliced mushrooms

• 2 full cups of spinach

• 250g GF linguine pasta

• 1 small onion, finely diced

• 2 garlic cloves, finely diced

• Fresh parsley to serve

• Lemon to serve

SAUCE:

• 1/2 cup vegetable stock

• 1/2 tsp thyme

• 1/2 tsp rosemary

• 2 tbsp nutritional yeast

• 1/4 tsp black pepper

• Salt to taste (depending on how salty your stock is)

GF, DF + VE - serves 4

METHOD:

1. Using a saucepan with a steamer attachment, add some water (enough to cook your pasta) and bring to the boil.

2. Add your cauliflower to the steamer and cook until soft.

3. While this cooks add a drizzle of olive oil, the onion, garlic, thyme and rosemary to a low-medium heated frypan and saute for 1-2 minutes. Remove and set aside.

4. Add your pasta to the boiling water and cook to packet instructions.

5. Now add the mushrooms to the pan and cook for a few minutes, stirring occasionally.

6. While this is cooking add all the sauce ingredients and onion mixture into a food processor. Once your cauliflower is cooked add to the processor and blitz until smooth and creamy (be careful as this will be hot). Taste and season accordingly.

7. Now add the sauce, spinach and cooked pasta in with the mushrooms. Mix together and cook for 1 minute.

8. Serve immediately with a generous squeeze of lemon and a sprinkle of parsley.