Reginette Pasta with Cauliflower & Mushroom Sauce
Ingredients
- 1 bag La Triestina Reginette Pasta Noodles
Sauce
- 1/2 head cauliflower, broken and cut into pieces
- ½ cup coconut milk
- 3 cloves garlic
- 1/8 tsp salt
- 1 tablespoon olive oil
- 2/3 cup cashews
- 4 tablespoons Snowdon House Lemon Verbena Ginger Vinegar
- Pinch chilli peppers
Topping
- 1 tablespoon olive oil
- 250 g sliced mushrooms
- 2 cloves garlic
- Salt and pepper to taste
Instructions
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Sautee mushrooms garlic in a frying pan with salt and pepper. Cook till done.
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In a saucepan, boil the cauliflower for 3-4 minutes. Drain and place in blender.
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Add coconut milk, garlic, salt, olive oil, cashews, Snowdon House Lemon Verbena Ginger Vinegar and chilli peppers. Blend till smooth. If the mixture is too thick, add a little more vinegar.
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Gently warm on the stove till pasta is cooked.
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Bring pasta water to a boil. Add the pasta and cook for 3 minutes. Drain and do not rinse.
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Arrange cooked pasta on a platter, cover with sauce and top with garlic and mushrooms.
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