Pasta is something I grew up eating pretty much every.single.day. Thanks dad. I got inspiration for this dish by spoonforkbacon.com. You NEED to check out their blog, while most of their recipes aren’t exactly health conscious, the creativity level is beyond and you can totally manipulate the recipes to make them healthier! This won’t taste like a full fat cream sauce but it definitely hits the spot when you’re craving for a hardy pasta dish. The sauce itself is super thick and rich, so the roasted veggies finished with lemon + parsley really give it the vibrancy this dish needs. Enjoy!
- 1 box pasta of your choice
Cauliflower “Cream” Sauce (Click for site)
I did change a few things. I added more nutritional yeast (because I am an addict), I omitted the mustard, added loads of red pepper flakes and I used unsweetened coconut milk instead of almond milk. I also used a lot more coconut milk than the recipe called for, until I got the consistency I wanted.
Roasted Mushrooms + Asparagus
- 10-15 button mushrooms (use whatever kind you like)
- 1/2 a bunch of asparagus
- 2 tbsp coconut oil
- Handful of fresh parsley
- Juice of 1/2 a lemon
- Salt + pepper to taste
Baked Chicken with Basil + Lemon Marinade
- 2 large chicken breast
- 1/2 cup basil + lemon vinaigrette (from previous post)
- Cutting board
- Baking Sheets
- Small pot
Start by making the marinade for the baked chicken. Throw the finished product in a big ol bowl with the chicken and cover completely, let it rest in the fridge for at least 20 minutes. Preheat the oven to 400 degrees.
Next start on the cauliflower sauce, the veggies take a little while to roast so throw them in the oven as soon as your chicken is in the fridge. Follow her instructions entirely, or try my take on it, I’ll try not to let it hurt my feelings. When your veggies have been in the oven for a bit, throw the chicken in a baking dish and cover with remaining marinade and place in oven. Chicken will take about 20-30 minutes depending on the thickness.
Meanwhile, wash your mushrooms with a damp paper towel or cloth. Mushrooms are like sponges, if you put them directly in water they will absorb all the moisture and you’ll end up with soggy shrooms, no thanks! Simply slice them and throw them in a mixing bowl. Next wash and cut your asparagus in thirds, throw that in the bowl with the shrooms along with the coconut oil and some salt and pepper. Get those babies on a baking sheet and throw them in the oven. They should take about 10-15 minutes, stirring occasionally. As soon as you take them out of the oven while they’re still steaming hot, hit em with the fresh parsley and freshly squeezed lemon juice. UGH it’s magic I swear. Once your veggies are dressed, throw them in a bowl and keep them warm until we’re ready for them again.
Now you can boil some water for your pasta. I used gluten-free brown rice pasta, use whatever your heart desires. Follow cooking instructions on box and when drained, throw a tsp of olive oil in just to keep from sticking together.
After you’ve completed the sauce and the chicken is all cooked, it’s time to assemble! Toss the cream sauce with your pasta (I had A LOT extra), top with mushroom + asparagus, and serve your chicken separately, like I did, or throw it right on top!