Bean Pasta with Cauliflower in a Garlicky Walnut Sauce
Salsa di Noci or walnut sauce is a specialty of northwestern Italy. This version eliminates the cheese and heavy cream without sacrificing richness and flavor.
7 cloves garlic, peeled
1 cup walnuts, toasted
2 cups unsweetened almond or soy milk, plus more for roasting the garlic
1 no-salt-added vegan bouillon cube or 3 tablespoons Dr.Fuhrman's VegiZest
1/4 teaspoon ground nutmeg
1/4 cup freshly squeezed lemon juice
1 pound fresh or frozen spinach, chopped
1 tablespoon dried marjoram or 1 1/2 tablespoons chopped fresh marjoram (or substitute dried or fresh oregano)
8 ounces bean pasta
(see note), cooked according to package directions and set aside
1 pound fresh or frozen cauliflower florets, steamed
Roast 6 cloves of the garlic in an oven-proof dish, with almond milk to cover for 30 minutes at 350 degrees F, covering the dish with foil.
In a high-powered blender, puree the roasted garlic, the remaining clove of raw garlic, walnuts, non-dairy milk, bouillon cube, nutmeg, nutritional yeast and lemon juice until smooth. Transfer to a medium saucepan, bring to a boil and simmer for 5 minutes until the sauce thickens slightly. Stir in the chopped spinach and marjoram into the sauce and keep warm.
Divide the pasta among 6 plates, ladle on the sauce and top with cauliflower florets and a squeeze of lemon. Serve immediately.
This may also be made with pistachios instead of walnuts for a delicious twist on the classic Italian walnut sauce.
Note: Several varieties of organic bean pasta are available at www.DrFuhrman.com.
Calories 374; Protein 23 g; Carbohydrates 44 g; Sugars 6 g; Total Fat 13.9 g; Saturated Fat 1.4 g; Cholesterol 0 mg; Sodium 134 mg; Fiber 13.1 g; Beta-Carotene 4257 ug; Vitamin C 66 mg; Calcium 265 mg; Iron 7.8 mg; Folate 256 ug; Magnesium 135 mg; Potassium 843 mg; Zinc 4.1 mg; Selenium 6.7 ug