Vegan Pasta Verdure in Cauliflower Cream Sauce
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
Lite, easy and quick recipe for Vegan Pasta Verdure in Cauliflower Cream Sauce.
  • 250 grams Penne Pasta
  • 300 grams cauliflower
  • 2 tablespoon Extra Virgin Olive oil
  • 1 teaspoon dried Italian herb mixture (Any store-bought variety is fine)
  • 4 cloves garlic chopped fine
  • 1 medium onion sliced
  • ½ cup peas
  • 2 carrots, diced
  • 1 medium zucchini peeled and diced
  • 1 teaspoon salt
  • 1 teaspoon pepper powder
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 medium red bell pepper, sliced
For the Garnish
  • ¼ cup fresh coarse bread crumbs
  • 1 teaspoon olive oil
  1. Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 10 minutes. Drain and set aside.
  2. Boil about 8-10 florets of cauliflower in water until fork tender. Drain the water. Puree the cauliflower in a blender. Add in up to a cup of water while pureeing. Make a fine paste. Set aside.
  3. In a wide skillet, Add in couple of tablespoons of olive oil to a pan, Add the chopped garlic and a teaspoon of dried Italian herb mixture.
  4. Once the garlic starts to brown, Add in the onions and the veggies. I used zucchini, carrots and peas. Add in a teaspoon each of salt, pepper, soy sauce and sugar. Saute until the vegetables are AL-dente.
  5. Once the veggies are cooked, add in the cauliflower puree, red bell peppers, pasta and the juice of a lemon. Stir well for a minute. Remove from heat.
Recipe by Kannamma Cooks at