There we go.. winter is slowly approaching. Even though, and just in time for the opening of the Christmas markets here in Luxembourg, temperatures rise back to 16°. So mulled wine might not be an option… not yet at least. Facing the cold season just before it arrives is always a good idea, as you can mentally prepare and check out which recipes to prepare.
As you might have noticed over the years, I am not a big fan op soups. You won’t here me order a soup ever. And you will even less se me cooking some at home. As long as my teeth are working fine, I will not consider soup a decent meal. You might ask yourself how I heat myself up during the cold days? Well… I boil up some tea and have a normal meal. It’s as simple as that. So what does all that soup talk have to do with this lunch huh? Well, when I was preparing the sauce, I was thinking that it might also be a great soup actually. The strong flavours of the vegetables are melting as one with the pasta. All creamy and silky it was a great pleasure to find out what the result would be.
Why you’ll love this recipe?
Creamy and comforting: The smooth cauliflower and almond milk sauce creates a luscious texture that coats the pasta perfectly.
Bright vibrant flavours: Garlic and lemon juice bring a refreshing zest hat complements the creamy sauce and the fresh spinach.
Packed with wholesome ingredients: The combination of cauliflower, spinach, and almond milk makes this dish both indulgent and nutritious.
Quick and fuss-free: With a simple preparation process, this pasta is a perfect option for flavourful and hassle-free weeknight dinners.
Cauliflower Spinach Pasta
Ingredients
- 300 g pasta
- 120 g spinach frozen in winter, fresh in spring
- 1/2 head cauliflower
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp olive oil
- 150 ml almond milk
- salt & pepper
Instructions
- Cook the pasta according to instructions.
- Meanwhile chop the spinach and set aside.
- Once the pasta is done transfer it to a large bowl and mix with the spinach.
- Then bring a medium pot of water to a boil. Add the cauliflower with a pinch of salt and simmer until it's all tender.
- Drain the cauliflower and throw it into a blender. Now add the milk, garlic, lemon juice and the olive oil and mix until you get a creamy sauce.
- Finally pour the sauce into the pot you boiled the cauliflower in and cook over low heat.
- Add the spinach pasta and stir until everything is well combined.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
