Farewell, summer. I have mixed feelings about it. Mostly I’m excited for fall and coziness and pumpkin things, crisp, cool evenings and mornings, and you don’t die of heat stroke every time you try to have a fire pit to roast s’mores. But, won’t you miss days by the pool, weekends at the lake soaking up the sun, nights where it stays light so late that you can go for a family walk after dinner?
Autumn already??
It’s almost September, but we’re going out with a bang over here… a pasta with a summery, lemony sauce and topped with peppery arugula and the most delicious, spicy cauliflower. You won’t even miss the meat.
Finding flavorful vegan meat substitutes is my jam. We eat meat-free at least a couple nights a week in this house. It cuts down on our grocery bill significantly and challenges us to use more veggies in a creative way. Win-win.
Best cauliflower ever.
This is my favorite way to eat cauliflower and is also delicious as a crunchy topping addition to creamy soups or bisques, loaded baked potatoes, buffalo cauliflower pizza or just by itself as a veggie side dish.
If you’re looking to add more protein to this pasta, some white beans, crispy tofu or lentils would all make great plant-based protein additions.
Either way, definitely make this.
The key to the creamy pasta sauce is draining but not rinsing the pasta to keep the starch on the outside of the pasta. Then when you let it continue to cook in the sauce, it will naturally start to thicken it. Genius. And, also, yum-town.
[cooked-recipe id=”1790″]
