Scott and I were on one of our pizza dates at Zero Zero in SF. It was a rare day and/or the waiter was very convincing because we strayed away from our normal two pizza order and went with a pizza and a pasta – amongst appetizers and salad of course. If you ever find yourself at a dinner with the Dinsmore’s you’ll quickly be amazed with how much we order… decisions are tough I tell you!
Anyhow, we ordered this pasta dish that sounded SO unlike something I would normally get but I ended up dreaming about it for days… It was a creamy corn pasta. I’m not a big cream fan for a few reasons. 1. Usually it means a dairy bomb. 2. I prefer lighter style dishes 3. My belly prefers them too. But the waiter assured me this dish was not heavy so we trusted him and went with it. And let me tell you it was a decision I did not regret… Did I mention I dreamt about it for days afterwards?
Naturally, I wanted to try to revisit the dish at home. What makes things creamy without the heaviness? Cauliflower, almond milk and a Vitamix of course. So I set out on an creamy adventure and this glorious dish is the result.
I dished out a generous portion because it was oh-so good and had the slight fear that I might feel a bit weighed down afterwards (because this sauce really does seem like a naughty treat) but because it was not made with the normal ingredients to make things ‘creamy’, it is actually quite light. A whole plate of creamy pasta and still room for dessert? Count me in!
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- 2 Tbsp olive oil
- 2 cups cauliflower florets (approx 1 head), roughly chopped
- Dash of salt & pepper
- 2 cloves of garlic, roughly chopped
- 3 Tbsp nutritional yeast
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning - I used a pre-made blend but it's basically a mixture of oregano, basil, thyme, parsley, etc.
- 1 cup very warm water
- 1 cup almond milk (warmed)
- 16 oz fusilli pasta (can use a gluten free version)
- 2 cups corn kernels (shaved from ear or can use frozen if corn is out of season - should be thawed)
- Preheat oven to 375.
- Place cauliflower on a baking sheet. Add olive oil and a sprinkle of salt and pepper. Mix until well combined.
- Roast for 35-40 minutes or until cauliflower is browned.
- Meanwhile, cook pasta according to directions. And heat corn kernels in a sautee pan for a few minutes until warm.
- Place 1.5 cups cauliflower, garlic, nutritional yeast, salt, pepper, seasoning and water in a high speed blender. Blend until well mixed. Taste and add additional seasonings as needed. Also, you can add some of the reserved cauliflower to the sauce to thicken it further or you can top pasta with the remaining.
- Mix the pasta with the sauce and served topped with corn and remaining cauliflower (if using).