This is a simple pasta dish that is quick, yet so delicious. If you already have the Cauliflower Mornay Sauce made and waiting in the refrigerator it will be even faster.
Prepare penne according to package directions. During the last minute of cooking the pasta add the peas to the water. Drain pasta and peas. Return to pot they were cooking in.
Add the Cauliflower Mornay Sauce to coat the penne.
Note: If you find the Cauliflower Mornay Sauce is too think, just add some more plant milk to the sauce to make your desired consistency.
Garnish with basil.
This sauce is luscious and velvety. It is great on pasta, steamed veggies, potatoes, mushroom steaks and the list goes on. It is a sauce you will want to keep on hand in the refrigerator.
In a medium size pot add the cashews, cauliflower, garlic and bay leaf. fill the pot with water to cover the ingredients. Bring to a boil and cook until the cauliflower is tender.
Drain the water and transfer the ingredients into a high-speed blender. Add the miso paste and the All-Purpose Seasoning. Begin to blend. Slowly add the almond milk. Blend until the sauce is smooth and velvety.
This recipe makes about 2 quarts. If you find that the sauce is too thick when it is reheated, just add some more almond milk to thin it out to your desired consistency.
Serve. Eat. Enjoy.