METHOD

Pep it – 

Cauliflower – Cut into bite-size pieces

Garlic – Peel and cut into bite-size pieces

Broccoli – Cut into bite-size pieces

easy right!……now you’re ready to cook.

POT 1 – 

Chop the cauliflower into bite-size pieces. Place in a pot on high heat with the oat milk. When this starts to simmer, reduce to low heat for 10 minutes until the cauliflower is tender.

POT 2 – 

Add boiling water and your linguine to a pot and simmer for 10 minutes.

(double-check the packet details here as your cooking time may vary a little).

POT 3 –

Add a little oil and your diced garlic to a pan on medium heat. Cook for 1 minute until the garlic becomes golden.

Add in your breadcrumbs & mixed dried herbs or pre-prepared stuffing packet.  Cook for 2 minutes.

Then add in your broccoli to the same pan. Cook for about 5 minutes until tender and the breadcrumbs are golden.

Combine – 

Remove the cauliflower from the heat when tender. Add the cauliflower, the oat milk, and nutritional yeast to a food processor and whiz it up until smooth and creamy. (be careful it’s hot!)

Drain your pasta (keeping some of the cooking water) and add the creamy white sauce to your pasta and combine over a low heat. When the pasta is fully coated in the creamy sauce transfer to a serving plate.

Top off with the delicious golden crumb mixture and add the broccoli around the edges.

This recipe is so quick and easy as a lunch meal or if you’re having a few friends over it looks very impressive on a serving platter.

Equipment:

Pot x3, food processor, wooden spoon, tongs, sieve, knife and fork and enjoy!

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TASTY TIPS

This has become one of my favorite go-to comfort meal of the Autumn & spring. It’s hearty and will really keep you full.

We love changing this up with different veg. If you’re currently a meat eater this is a great way to introduce one new meat-free meal a week. Keep to the original recipe here then this is a SUPER LOW CALORIE and a really healthy option you could include once a week.