• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lights

Creamy Cauliflower Linguine

by ella September 21, 2022January 6, 2023
September 21, 2022January 6, 2023
Creamy Cauliflower Linguine

We cook the veggies in the oven to give this decadently creamy dish its comforting, ‘roasty’ flavour.

Notes:

  • You can easily make this gluten-free using gluten-free pasta.
  • We use an unsweetened soy milk for this recipe, but you can use whichever plant-based milk you prefer. For example, if you want this to be a soy-free recipe, you can use oat or almond milk.

Creamy Cauliflower Linguine

Creamy Cauliflower Linguine

Serves: 4 servings Prep Time: 15 mins Cooking Time: 35 mins 35 mins
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 medium cauliflower
  • 4 garlic cloves
  • 1 onion, quartered
  • salt + pepper 
  • olive oil
  • linguine for 4 people, or gluten-free pasta
  • 2 cups frozen peas
  • 1 tsp Dijon mustard
  • 1 cup unsweetened plant-based milk
  • 6 tbsp nutritional yeast
  • 1 lemon, juice only
  • 1 tsp maple syrup
  • 1/4 tsp ground nutmeg
  • 1 handful of fresh parsley, chopped

Method

  1. Preheat the oven to 180°C fan / 400°F fan-assisted.
  2. Tear the leaves off the cauliflower and break it into florets. Slice any large florets into bite-sized pieces and slice the stem into 3 cm (1 inch) pieces. Transfer all of the cauliflower to a large tray.
  3. Add the onion and garlic cloves (both with their skin on) to the tray. Season with a pinch of salt and pepper, drizzle with a splash of oil, and give everything a mix. Then roast in the oven for 20-25 minutes or until the cauliflower is cooked.
  4. As soon as the veggies have finished roasting, start cooking the pasta as per the packet instructions in a large saucepan. As soon as the pasta is almost al dente, add the frozen peas and stir for a minute or so until the peas have thawed, then drain and reserve some pasta water.
  5. Meanwhile, as soon as the onion and garlic have cooled slightly, remove their skins and add them to a blender. Then add a third of the florets and the sliced stem to the blender, along with the milk, mustard, nutritional yeast, lemon juice, maple syrup, nutmeg and a generous pinch of salt and pepper. Blend until completely smooth.
  6. Pour the creamy sauce into the saucepan. Add the remaining cauliflower and heat through on a medium heat for a minute, then add the cooked pasta and peas. Lower the heat, give everything a stir and loosen with pasta water until it's perfectly creamy, then remove from the heat and season to taste with salt and pepper.
  7. Top with chopped parsley and freshly ground black pepper. Enjoy!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsPasta lovers
4 Comments
6
FacebookTwitterGoogle +Pinterest
Previous post
Miso Chocolate Chip Cookies
Next post
Charred Broccoli Caesar Salad

You may also like

Cauliflower Schnitzel

February 7, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Harissa Aubergine + Pisto Traybake

October 12, 2022

Charred Broccoli Caesar Salad

September 27, 2022

Vietnamese Style Mushroom Noodle Salad

September 5, 2022

Vegan ‘Nduja Pasta

August 30, 2022

Tofu Katsu Sandwich

August 17, 2022

Fiesta Pasta Salad

August 10, 2022

Whipped Feta With Beets + Green Beans

July 27, 2022

Butter Bean Mash On Toast

July 26, 2022

4 Comments

Colleen October 3, 2022 - 1:33 am

Loved this, made it exactly as written and it tasted like Fettuccine Alfredo. Will add some mushrooms next time but that’s the great thing about this recipe, you can add what you like and change it up for variety. Thanks for sharing.

Reply
Ben, So Vegan October 4, 2022 - 1:40 pm

Thanks Colleen! Totally agree, this is a great base to add your own twists. You could even add some tofu to the sauce for extra protein 🙂

Reply
VikP October 4, 2022 - 3:17 pm

Already made this twice since you’ve posted, it’s fabulous!

Reply
LeslieSS October 10, 2022 - 3:40 pm

Swapped asparagus pieces for peas (there’s a NO PEAS! person here) and it was perfect, thanks for the recipe

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Cauliflower Schnitzel

    February 7, 2023
  • 2

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Ultimate Vegan Chilli

    January 4, 2021
  • 5

    Homemade Pea Milk

    May 19, 2020

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact