"Creamy" Primavera Linguini

This recipe is for a vegan primavera sauce that is creamy but has no cream.  It is made with cauliflower which is turning out to be a pretty amazingly versatile vegetable.   I used whole wheat linguini however it could be made with any pasta and rice pasta would make it gluten free.  This recipe is vegan, candida friendly and diabetic.

What you need:

1 tsp coconut oil or vegan margarine ( or butter)

2 cloves garlic minced

1 cup of water

1 head of cauliflower in flourets

Salt and pepper to taste

2 tsp olive oil or coconut oil

1 bell pepper

1/2 zucchini 

1 carrot

1/2 - 1 cup of frozen peas

(You can also try adding, broccoli, spinach, mushrooms etc.....)

1 package pasta

"Creamy" Sauce:  in a large skillet on low heat combine the coconut oil and garlic and cook for a few minutes until the garlic is tender but not browned.  Add the water and cauliflower and increase the temperature until it comes to a boil.  Once it is boiling reduce the temperature and let simmer for about 15 minutes until the cauliflower is very tender.  Transfer the mixture to a food processor or blender, add salt and pepper and mix until it is creamy. Set aside.

While you are cooking the pasta put a large skillet over medium heat and add oil.  Then sauté chopped bell peppers, zucchini and carrot until tender.  Add the cream sauce to the sautéed veggies once the pasta is cooked add that to the mixture and combine then add the frozen peas mix and serve.

If you want to add some more authentic flavor sprinkle with Parmesan or vegan cheese before serving.