If you love a creamy and comforting dinner, then this dish is for you. Casarecce pasta, roasted cauliflower, white beans and kale mixed in a super tasty dairy-free sauce.
- cauliflower small head chopped into bite size pieces
- 1 cup white beans
- 3 cups kale chopped into bite size pieces
- 1 tsp avocado oil
- 1/2 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- 8 ounces pasta
- 1 white onion chopped
- 3 tbsp olive oil
- 3 tbsp flour
- 1 cup vegetable broth
- 1 1/2 cups soy milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Preheat your oven to 415 degrees Fahrenheit (212 C). Evenly spread your cauliflower and white beans on a sheet pan. Drizzle with oil, chili powder, cumin powder, and garlic powder. Toss until the cauliflower and beans and covered with seasoning and bake for 35 minutes.
Meanwhile, cook your pasta according to the back of the package. Drain the water and set pasta aside.
Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the flour and stir to combine.
Pour in the milk, vegetable broth, salt, pepper, garlic powder, stirring frequently, and mix until it becomes a creamy sauce.
Take the cauliflower and white beans out of the oven. Add the fresh kale to the top of the pan and bake for an additional 5 minutes.
Combine the pasta, cauliflower, white beans, and kale to the pot with the alfredo sauce. Mix until well combined.
Taste the pasta and add additional seasoning (salt, pepper, or nutritional yeast) if needed.
Take pasta off the heat and divide into bowls.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.