If I didn’t tell you this was vegan, you wouldn’t have a clue. Such a great way to transform a handful of ingredients into a dead healthy weeknight banger.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Cauliflower
Carrot
Cashew
Oat Milk
Garlic
Breadcrumb
Thyme
Rosemary
Parsley
Macaroni
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Cauliflower
Carrot
Cashew
Oat Milk
Garlic
Breadcrumb
Thyme
Rosemary
Parsley
Macaroni
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
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Step 1.
Preheat the oven to 220°C.
Step 2.
Chunk up the cauliflower and dice the carrots. Toss with salt and a dash of oil and spread out onto a tray.
Step 3.
Roast the cauliflower and carrots at 220°C until tender, this will take roughly 25 mins. Roast the garlic in foil with salt and olive oil for 25 mins until tender.
Step 4.
Drop the oven temp to 200°C.
Step 5.
Briefly toast the cashews in the oven. Once toasted, transfer to a blender jug and pour over 750ml of warm oat milk. Add the roasted cauliflower and carrots. Squeeze one of the roasted garlic bulbs out of its skin and add it in there as well. Blend until super smooth.
Step 6.
Season the creamy sauce with salt and pepper and set aside.
Step 7.
Squeeze the second roasted garlic out of its skin into a pan. Toast the breadcrumbs in some of the garlicky oil. Finely chop the thyme, rosemary and parsley and toss through the breadcrumbs.
Step 8.
Cook the pasta for a couple of minutes less than the pack instructs. Stir through the sauce with a big splash of pasta water. You want it a bit wetter than you think. Pour into a dish and top with the herby breadcrumbs.
Step 9.
Bake for 15-20 minutes or until bubbling and golden. Serve with a fresh, zingy green salad.
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