Creamy Vegan Garlic Pasta with Cajun Roasted Cauliflower

Discover a unique fusion of creamy garlic pasta with the bold, spicy flavors of Cajun-seasoned roasted cauliflower. This comforting and indulgent vegan recipe pairs a velvety garlic sauce with perfectly seasoned cauliflower, delivering a satisfying and flavorful meal. It’s easy to prepare, packed with wholesome ingredients, and ideal for a cozy dinner.

Ingredients

Cajun Roasted Cauliflower:

1 small head of cauliflower, cut into florets (about 3 heaping cups)
2 teaspoons oil

Cajun Spice Blend:

2 teaspoons paprika (1 tsp sweet mild paprika, 1 tsp smoked hot paprika)
1/4 teaspoon cayenne pepper (adjust to preference)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (or substitute with smoked paprika)
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)

Garlic Sauce Pasta:

8 oz penne pasta (use gluten-free if necessary)
2 teaspoons olive oil, divided
3 cloves garlic, minced
2 cups unsweetened non-dairy milk (almond, soy, or cashew milk for extra creaminess)
1 tablespoon all-purpose flour (or rice flour for gluten-free)
1 tablespoon arrowroot starch or cornstarch
10 cloves roasted garlic (or sauté an extra 3 cloves instead)
1/2 teaspoon to 1 teaspoon smoked paprika
1/4 teaspoon dried thyme (plus additional herbs like basil, sage, or oregano)
2 tablespoons nutritional yeast
1/2 to 3/4 teaspoon salt (adjust to taste)
Chopped fresh basil or parsley (for garnishing)
Black pepper, cayenne pepper, and lemon juice (for garnish)

Instructions

Prepare the Cajun Cauliflower:

Preheat your oven to 400°F (200°C). Cover a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with oil and the prepared Cajun spice blend until evenly coated.
Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, turning halfway, until crispy and golden brown.

Cook the Pasta:

While the cauliflower is roasting, cook the penne pasta according to package instructions.
Drain and set aside.

Prepare the Garlic Sauce:

In a large pan, heat 1 teaspoon of olive oil over medium heat.
Incorporate the minced garlic and sauté until it becomes aromatic, roughly 1 to 2 minutes.
In a small bowl, whisk together the non-dairy milk, flour, and arrowroot starch.
Transfer this mixture into the pan containing the garlic.
Stir in the roasted garlic, smoked paprika, thyme, nutritional yeast, and salt. Simmer the sauce over medium heat, stirring continuously until it thickens, about 5-7 minutes.
Adjust seasoning to taste with more salt, herbs, or spices as needed.

Combine the Pasta and Sauce:

Add the cooked pasta to the sauce and gently toss until the pasta is fully coated in the creamy garlic sauce.

Serve:

Divide the pasta into bowls and top each serving with the roasted Cajun cauliflower.
Garnish with fresh basil or parsley, black pepper, cayenne, and a squeeze of lemon juice.

Enjoy:

Serve immediately and enjoy the creamy, garlicky goodness with a hint of spice from the Cajun cauliflower.

Conclusion

This dish offers a delightful balance of spicy roasted cauliflower and creamy garlic pasta, all while being 100% plant-based. With simple ingredients, it’s a wholesome meal that’s sure to satisfy your taste buds.