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My VEGAN CACIO E PEPE is so creamy you won’t miss the cheese! Ingredients: ¼ cup olive oil 2 shallots roughly chopped ½ tsp salt ½ tsp fresh ground pepper 1 roasted garlic bulb (see below) 12 oz riced cauliflower fresh or frozen ½ cup toasted pine nuts 2 tbsp nutritional yeast (optional) ½ lb bucatini -Bring a large pot of salted water to a boil. Once water is boiling, add bucatini. -Add olive oil to a large skillet and warm over medium heat. Once olive oil is warm, add shallots. -When shallots are translucent, add roasted garlic, riced cauliflower, toasted pine nuts, salt and nutritional yeast (optional). Stir and let cook for 5 minutes or until cauliflower is tender. -Once the bucatini is done (cooked al dente) , reserve 1 cup of pasta water then strain and set aside. -Add the cauliflower mixture, plus ½ cup pasta water to a blender and blend until creamy and smooth. -Pour mixture back into the pan, add pepper and pasta. Add ¼ cup more pasta water and stir. Remover from heat and serve warm! Roasted Garlic: Preheat oven to 400F for 20-30 minutes. Chop off the top of a medium-sized garlic bulb, exposing just the ends of each clove. Wrap in aluminum foil & roast for 35 minutes. #vegan #easyveganrecipes #veganrecipe #veganpasta #yum #easyrecipe #quickrecipe
Duration: 20 sPosted : Sat, 06 Apr 2024 00:43:14Views
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