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Creamy cauliflower carbonara §

Chou(fleur) this recipe as a weeknight vegan alternative to carbonara. This recipe is from Sophie Gordon's The Whole Vegetable.

Prep time: 10 minutes

Cooking time: 20 minutes

Makes: 4 servings


1 cauliflower

400g fettucine/spaghetti/linguine

1tbsp olive oil

250ml unsweetened plant milk

4 cloves of garlic

4tbsp nutritional yeast

1 lemon

Pinch of turmeric

1/4tsp grated nutmeg

1tbsp dijon mustard

Handful of fresh basil

3-4tbsp of pesto

pinch of chilli flakes

1. Time for some cauli-tity cooking

Start of with the pasta sauce by steaming a whole cauliflower for 10-12 minutes (or boil for same amount of time, just make sure to pat that wet boy dry, because:

Set your cooked cauliflower to the side.

Cook 400g of your chosen leggy pasta in salted water.

Once cooked, drain and toss through 1tbsp olive oil to stop the pasta getting to friendly and sticking together.

Whilst the pasta boils away, blend the cooked cauliflower, 4 cloves garlic, 250ml plant milk of your choosing, 4tbsp nutritional yeast, the juice of 1 lemon and its zest, a pinch of tumeric, 1/4tsp nutmeg and 1tbsp dijon mustard. Keep on blending that up until it is smooth and silky. Season your sauce with salt and pepper; add some pasta water if you want to loosen it.

2. Cauli-tity control

Bring the recipe together and add the sauce to the cooked, drained pasta and stir through.

Heat on a medium low heat to warm the pasta back up. Add a handful of fresh basil.

Serve the pasta in bowls and add a generous dollop of pesto to each bowl. Sprinkle over some chilli flakes.

Dink and sink!

Food for Thought

Lizzy says: "This recipe was a travesty. I think potentially the worst gasp we've ever gasped. But I suppose you have to have bad recipes to appreciate the good ones.. I felt like this had such recipe potential as a vegan alternative to carbonara, but the end result had a wall paper glue consistency and only tasted of raw garlic. I would not recommend any one to make this.. 0/10"

Kate says: "Coming in having just made a greatest gasp from Carluccio's carbonara recipe I was hopeful that this vegan version would be a good substitute for when I don't fancy meat. However, this had a lot to live up to and didn't quite make it... A lot of the flavour comes from the garlic and not much else and maybe I overcooked my cauliflower/pasta but it was just very.... mushy... I liked the mouthfuls that I got a bit of pesto with.Perhaps I would revisit sometime and try to put my own spin on it but for now it's a 2/10 from me

1/10 Gasps


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