Vegan Lemony Caper Pasta

Ingredients

• Cauliflower

  Raw

  3 cup chopped, or 321g

• Onions

  Raw

  3 tbsp chopped or 30g

• Garlic

  Raw

  2 clove or 6g

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  ½ cup or 122g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Italian Seasoning

  Shoppers Value

  ½ tsp or 2g

• Lemon juice

  Raw

  3 tbsp or 45g

• Capers

  Canned

  2 tbsp, drained or 18g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Kale

  Raw

  2 cup, chopped or 134g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Chop all vegetables and set aside.
2. Add cauliflower, onion, garlic, and cashews to a saucepan filled with water. Bring to a boil and cook for 15 minutes.
3. Cook pasta according to package instructions. In a skillet, sauté mushrooms in half of the olive oil over medium-high heat until golden.
4. Massage kale with the remaining olive oil and a drizzle of lemon juice until tender, then set aside.
5. Drain the cauliflower mixture and transfer to a blender. Add remaining ingredients (except mushrooms, pasta, half of the capers, and kale) and purée on high speed until smooth and creamy, about 60-90 seconds. Season with salt and pepper to taste.
6. Pour the sauce over the pasta and toss to combine. Stir in the remaining capers, mushrooms, and kale. Serve hot and enjoy!