CAULIFLOWER ALFREDO LINGUINE WITH ROASTED ASPARAGUS

Cauliflower is so versatile, delicious whether roasted, riced, pureed, steamed, water-sautéed or enjoyed raw. This amazing-for-you crucifer works its magic to make this creamy Alfredo sauce that tastes so decadent

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Step 1

FOR THE ALFREDO SAUCE: Heat ¼ cup/60ml of water in a large saucepan over a medium-high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 30 seconds. Add the cauliflower and Light Vegetable Broth and bring to the boil. Lower the heat to a simmer, cover, and cook for about 12 minutes, or until the cauliflower is soft.

Step 2

Transfer the cauliflower mixture to a high-powered blender and blend on high speed until smooth. Add the nutritional yeast, miso paste, and lemon juice and blend until smooth and creamy. Pour the sauce into a saucepan and keep warm over a very low heat.

Step 3

FOR THE ASPARAGUS: Preheat the oven to 220°C/425°F/gas mark 7.

Step 4

Line a rimmed baking tray with a silicone mat or baking parchment.

Step 5

Arrange the asparagus in a single layer on the prepared tray. Roast in the oven for 15 minutes, or until the asparagus is tender and slightly browned.

Step 6

FOR THE LINGUINE: Cook the linguine according to the package instructions in a pot of boiling water, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the roasted asparagus and Alfredo sauce and heat for a few minutes until hot, tossing gently to combine.

Step 7

TO SERVE: Divide the pasta among shallow serving bowls or plates and serve hot, topped with the Brazil Nut Parm to taste, basil, and black pepper to taste