Ingredients for Sauce
- 1 head cauliflower, chopped into small pieces
- 3 cups water
- 4-6 cloves garlic, minced
- 1 tsp. basil
- 1 tsp. oregano
- 1/2 cup non-dairy milk (e.g. almond or soy)
- 1 Tbsp. cornstarch
- salt to taste
- freshly ground black pepper
- pinch nutmeg
- ¼ cup nutritional yeast
Directions for Sauce
In a large pot, bring water to a boil and add cauliflower. Turn heat down to medium, and add garlic, basil and oregano. Dissolve cornstarch in non-dairy milk and add to the pot when cauliflower is tender, along with remaining ingredients. Puree with hand blender until smooth and creamy.
Ingredients for Mushrooms
- 1 tsp. oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 Tbsp. white wine
- ¼ cup Bragg’s or tamari
- 3 cups assorted mushrooms, cleaned and sliced (leave a few whole for garnish)
Directions for Mushrooms
In a large skillet, heat oil over medium heat and add onions and garlic. When garlic is translucent (about 1 – 2 minutes), add mushrooms, white wine and Bragg’s or tamari. Cook until mushrooms are tender.
Cook 1 box (375 g) of whole wheat linguine according to package directions. Drain and serve with cauliflower sauce topped with sautéed mushrooms.
Serves 6
