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Bean Pasta with Cauliflower in a Garlicky Walnut Sauce

Bean Pasta with Cauliflower in a Garlicky Walnut Sauce

Serves: 6

Category: Main Dishes - Vegan
Author: James Rohrbacher

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Rated by: 22 members

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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.

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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

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

Comments (11):



03/25/2014 07:36 AM

Rated this recipe: (no rating)

This sounds really yummy, going to give this a try when I can get some bean spaghetti.


12/06/2014 10:25 PM

Rated this recipe: (no rating)

Awesome Dish! I have tried this quite a few times now and my family loves it. I replaced Spinach with kale this time and it tastes great!


04/20/2015 11:24 PM

Rated this recipe: (no rating)

Great recipe. I loved it; as did my husband. The lemon walnut combo is what cinched it for me. Great on the cauliflower!


01/30/2016 03:51 PM

Rated this recipe: (no rating)

Great flavor! The sauce did not thicken much for me, will try to make it thicker next time...less milk maybe? Or arrowroot powder?


02/08/2016 09:20 PM

Rated this recipe:

This is really very good. I roasted he cauliflower (why wouldn't you?). Next time I'll use kale instead of spinach - I just like it better.


10/24/2016 09:48 PM

Rated this recipe:

The sauce was so creamy and garlicky. And it was pretty easy to make.


05/11/2017 04:00 PM

Rated this recipe:

Not very good. The "pasta" was mushy and the sauce flavorless and watery.

This comment was last edited on 05/11/2017 04:01 PM


06/09/2017 11:42 PM

Rated this recipe:

Really I am rating the sauce as I am skipping the pasta and using the sauce on steamed veggies. But my sauce was really thick without heating it. I used home made hemp milk that was pretty thick but I also wonder if I did not use enough. How much did you all use for roasting the garlic? Thick but great flavor.


06/29/2017 06:24 PM

Rated this recipe:

Very good. I used green lentil pasta, cooked only about 7 minutes to keep it al dente. Make sure the garlic is roasted for the full 30 minutes. That's key to the flavor. I used 1/2 pound of spinach instead of 1 pound. Used a vegetable "stock" cube. Steamed the cauliflower just till it was tender. Not too much. I used soy milk. I did not use marjoram or oregano. Counting the time for roasting the garlic and toasting the walnuts while you're doing other things, this dish takes about 45 minutes to 1 hour prep time.


08/13/2018 08:17 PM

Rated this recipe:

Delicious- we ate it with lentil penne- all I had other than that was Beet fusilli! We thought it might be good with sundried tomatoes added too! 


09/04/2019 05:20 PM

Rated this recipe:

This dish was rather bland. Followed all the steps exactly. Won't be making again.