one green planet
one green planet

This recipe is the adult spin off of that rich, cheesy pasta we all used to eat as a kid. The grown up, gluten-free version uses kelp noodles coated in a creamy white truffle sauce made from steamed cauliflower and white truffle oil. Roasted romanesco, chopped kalamata olives, peppery arugula and fresh herbs finish this dish off. You're going to want to eat this everyday.

Creamy Truffle Pasta With Roasted Romanesco [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

527

Serves

2

Ingredients You Need for Creamy Truffle Pasta With Roasted Romanesco [Vegan, Gluten-Free]

To Make the Romanesco:
  • 1 head romanesco
  • 1/2 lemon
  • Olive oil
  • Salt and pepper

To Make the Truffle Sauce:

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 large shallot
  • 2 cups chopped cauliflower
  • 2 cups sunflower seeds, soaked 2 hours
  • 3/4 cup water
  • 1/3 cup nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon, juiced
  • 1 tablespoons white truffle oil

To Make the Pasta:

  • 1 package kelp noodles, soaked in hot water
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • 1/2 cup fresh oregano leaves, torn
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup kalamata olives, chopped
  • 1 cup fresh arugula or spinach

How to Prepare Creamy Truffle Pasta With Roasted Romanesco [Vegan, Gluten-Free]

  1. In a large bowl, add the package of kelp noodles and cover with hot water + a teaspoon of baking soda.
  2. Soak for 15 minutes to soften the noodles.  Drain the water and rinse well, set aside until ready to use.
  3. While the noodles are soaking,  take out a medium saucepan, and heat the olive oil and sautée the onion and garlic until translucent and lightly golden.
  4. Add the chopped cauliflower and cover pot with lid to steam, stirring frequently to avoid burning.
  5. Transfer the mixture to a high-speed blender and add the remaining ingredients. Puree until creamy smooth.
  6. Add the kelp noodles, 1/2 cup or more of truffle sauce, the chopped herbs and olives to lightly heat until warm.
  7. Tear the romanesco by hand into smaller pieces.
  8. Toss in olive, salt & pepper and a little squeeze of lemon juice.
  9. Place on a baking sheet and bake for 20-30 minutes, or until romanesco is tender on the inside and slightly crispy on the outside.
  10. Stir occasionally to prevent burning. Remove from oven and toss in the pasta.

    11.  

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Discover more recipes with these ingredients

  • Pasta

Nutritional Information

Per Serving: Calories: 527 | Carbs: 17 g | Fat: 52 g | Protein: 6 g | Sodium: 225 mg | Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Claire Ragozzino

See My Recipes

Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site Vidya Living. Her first book Living Ayurveda Cookbook offers a comprehensive Ayurvedic cooking and lifestyle guide. In addition, Claire works with clients around the globe and leads immersive workshops and retreats.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.