Vegan Lemony Caper Pasta

Ingredients

• Cauliflower

  Raw

  3 cup chopped, or 321g

• Onions

  Raw

  3 tbsp chopped or 30g

• Garlic

  Raw

  2 clove or 6g

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

• Soymilk

  Unsweetened - Silk

  4 oz or 113g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Italian Seasoning

  Shoppers Value

  ½ tsp or 2g

• Lemon juice

  Raw

  3 tbsp or 45g

• Capers

  Canned

  2 tbsp, drained or 18g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Kale

  Raw

  2 cup, chopped or 134g

• Mushrooms

  Brown, italian, or crimini, raw

  4 cup sliced or 288g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Chop all vegetables and set aside.
2. Add cauliflower, onion, garlic, and cashews to a saucepan full of water. Bring to a boil and boil for 15 minutes.
3. While that is cooking, in a separate pot cook pasta according to package. In a skillet, sauté mushrooms in half of olive oil over medium high heat until golden.
4. Massage kale with half of olive oil and a drizzle of lemon juice until tender and set aside.
5. Drain cauliflower mix and transfer to a blender. Add remaining ingredients to blender as well (except mushrooms, pasta, half of capers, and kale) and purée on high speed until smooth and creamy (60-90 seconds). Season with salt and pepper to taste.
6. Pour sauce over pasta and toss to combine. Stir in other half of capers, mushrooms, and kale. Serve hot and enjoy!

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