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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]

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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.

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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.

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