Based on a recipe I adapted from Minimalist Baker, I enjoyed a gluten free, soy free, and calorie conscious meal this morning (Yes, I’m aware that’s a little weird for my breakfast of choice ~ Your taste buds want, what your taste buds want!). Replacing pasta with blanched cauliflower and broccoli, I topped this dish with some fresh, cherry tomatoes and parsley. This dish was so simple and fragrant! But also filling and delicious!

Simple Garlic “Pasta”

vegan, gluten free, nut free, soy free

By Cayla M Gutierrez

caylamichelle.wordpress.com

Adapted From: Minimalist Baker

Yields: 4 servings

Prep Time: 10 minutes

Total Time: 30 minutes

Ingredients:

2 cups broccoli

3 cups cauliflower

2 cups cherry tomatoes, halved

1 large shallot, diced

8 large cloves garlic, minced

3-4 Tbsp arrowroot powder

2.5 cups almond milk

1/4 cup green onions, chopped

Ingredients To Taste:

olive oil

garlic powder

himalayan salt

black pepper

parsley, chopped

Directions:

Preheat oven to 400 degrees. On a foil sheet, place tomatoes cut side up. Add a light spinkling of olive oil and salt. Bake for about 20 minutes and set aside. Begin to boil water. In a separate skillet or pot, place your garlic, shallot, and green onion over medium-low heat. Sprinkle with olive oil, salt, and pepper to the pan. Stir frequently, cooking for 3-4 minutes until softened and fragrant. Stir in 3-4 Tbsp arrowroot powder to your skillet and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another sprinkle of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. For a creamy sauce, transfer and blend in a food processor or blender. Transfer pureed sauce back to your pan and continue heating at a low simmering to thicken. Adjust seasonings as needed. **Here I added additional garlic powder ~ Taste test as you go!** In your boiling water, plunge your broccoli and cauliflower into the hot water until they soften (but still have a good crunch to them). Remove your veggies and drain away the water. Add your veggies and roasted tomatoes to your sauce. Garnish with parsley.