Spicy Mushroom Rigatoni with Cauliflower Alfredo

Another great way to use cauliflower involves blending it down into a creamy puree to use in a vegan version of alfredo sauce without all that fat and calories a traditional butter and cheese filled sauce has. Serve this alfredo sauce over pasta on its own or combine with marinara like I did here for a super delicious cream tomato sauce.

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Creamy cauliflower alfredo sauce tossed with tomato basil marinara, green peas, crisp mushrooms and rigatoni for a full bellied spicy pasta dish you will make over and over again.

Spicy Mushroom Rigatoni
serves 4
3 tbl extra virgin olive oil
8 oz cremini mushrooms, thinly sliced
5 garlic cloves, thinly sliced
1 tbl red pepper flakes
1 tsp black pepper
1/2 tsp salt
1 batch cauliflower alfredo
2 cups marinara sauce
1 cup frozen peas
12 oz rigatoni

Over medium-high heat, saute the mushrooms in olive oil for 5-7 minutes until they start to brown. Add the garlic, red pepper flakes, pepper and salt. Cook 5 minutes more until caramelized. Add the cauliflower alfredo, marinara and the peas. Simmer for 15 minutes over medium-low heat.
While the sauce is cooking, boil the pasta in salted water until al dente.
Taste and season with salt and more red pepper flakes if needed.

Cauliflower Alfredo Sauce
2 cups of cauliflower florets (from 1 medium head)
1 cup vegetable broth
1 cup water
1 tbl extra virgin olive oil
2 garlic cloves, minced
1/2 cup unsweetened almond milk
2 tbl nutritional yeast
salt and pepper

Combine the cauliflower, broth and water in a pot and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the cauliflower is very tender.
While the cauliflower is boiling, saute the garlic in olive oil until fragrant and lightly browned.
Transfer the cauliflower (with all of the liquid) and garlic with oil, almond milk and nutritional yeast to a blender and blend until creamy and smooth.
Season with salt and pepper and cook for 5 minutes, stirring constantly until the sauce has thickened. Taste and season with salt.