How good is a creamy, cheesy pasta sauce! The ultimate in comfort food. Unfortunately they are usually full of a tonne of calories to boot. So in my usual style I have lightened up the sauce, but kept an intense flavour that will have you coming back for more. Plus it's vegan and served on gluten free pasta! Winning.
Like I said on my previous pancake post. I don't have a gluten intolerance, but I prefer gluten free pasta, as it does make me feel less bloated afterwards. For this recipe I used Organ Super Trip Penne Pasta, in Kale, Quinoa and Brown Rice flavour.
This sauce is a delicious combination of roasted cauliflower for the creaminess without the calories, onion, leek, garlic and kale. So not only is it lower in calories, but it's deliciously thick and creamy.
I added some kala namak black salt (which is pink!) to add the distinctive eggy flavour that is common in creamy alfredo-type sauces. I buy mine off iHerb.com. And some nutritional yeast flakes for that cheesy flavour. Some delicious herbs with the addition of thyme, and cayenne for a little kick! What more could you want really.
The sauce made 4 cups for me, so it will serve at least 4-8 people, depending on how much sauce you like. I kept mine thick. But you can just add a little more liquid vegetable stock to thin it out to your preferred consistency.
Any leftover sauce, I freeze in potions for later use. That way I can thaw it out in a jiffy and add to other meals, like zoodles, konjac noodles, the base of a pizza, poured over vegetables... the list goes on.
As always, baking adds a rich flavour that steaming doesn't. But if you're in a rush, you could steam the cauliflower and just saute the rest before adding to the pot with the stock. The choice is yours!
I hope you give it a try
Jo xx
Creamy Kale and Leek Pasta Sauce
(Serves 4-8. Makes 4 Cups of Sauce)
375g chopped raw cauliflower florets
1 onion sliced
1 leek sliced
2 Tbsp coconut oil
1/4 tsp dried thyme
1/8 tsp cayenne
2 and 1/2 cups vegetable stock
1/2 tsp kala namak salt
2 Tbsp nutritional yeast flakes
2 crushed garlic cloves (or 2 tsp crushed garlic)
100g torn kale leaves (hard stalks removed)
Place the cauliflower, onion, and leek on a lined baking tray and drizzle with the coconut oil.
Sprinkle over the thyme and cayenne and mix around until coated.
Bake at 180C for 25 minutes, stirring occasionally.
Transfer to a pot and add the vegetable stock.
Bring to the boil and then lower heat to simmer for 10 minutes.
Add the kale leaves and cook for another 10 minutes, stirring occasionally.
Transfer to a high speed blender or use a stick mixer and blend until smooth.
Add more stock as required to your desired consistency.
Pour over your pasta of choice.
I topped with baked kale chips and lightly toasted pine nuts.
Freeze any remaining sauce in portions for later use.