Mushroom & Cauliflower Pasta

Reginette Pasta with Cauliflower & Mushroom Sauce
  • 1 bag La Triestina Reginette Pasta Noodles
  • 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
  • 1 tablespoon olive oil
  • 250 g sliced mushrooms
  • 2 cloves garlic
  • Salt and pepper to taste
  1. Sautee mushrooms garlic in a frying pan with salt and pepper. Cook till done.

  2. In a saucepan, boil the cauliflower for 3-4 minutes. Drain and place in blender. 

  3. 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. 

  4. Gently warm on the stove till pasta is cooked. 

  5. Bring pasta water to a boil. Add the pasta and cook for 3 minutes. Drain and do not rinse.

  6. Arrange cooked pasta on a platter, cover with sauce and top with garlic and mushrooms.

Products used in this recipe:

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