Cauliflower Alfredo Pasta with Veggies

Gluten-Free, Nut-Free, Vegetarian, can be vegan

This recipe is adapted from the recipes over at "It Doesn't Taste Like Chicken" for Quick Easy Cauliflower Cream Sauce here, and over at "Leelalicious" for Healthier Cauliflower Alfredo sauce here. 

Ingredients: 

Cauliflower Sauce: 
1 medium head of cauliflower, chopped
1 large yellow onion, chopped
1 tbs. [grass-fed, pure] butter or coconut oil for vegan version
3 cloves minced garlic
3 cups vegetable or chicken broth

1 cup unsweetened non-dairy milk (or more broth)
1/2 cup nutritional yeast
2 tsp. salt (or to taste)
1 tsp. black pepper

Gluten-Free Pasta (I used Quinoa pasta)
2 cups frozen broccoli, thawed
1 package chopped mushrooms
1 cup frozen peas, thawed
(any veggies you'd like)

Instructions: 

1. Saute the chopped onion in butter (or coconut oil) and 2 cloves of garlic in a large pot until caramelized, about 10 minutes.
2. Add the chopped cauliflower, broth, non-dairy milk, and additional garlic. Boil for about 10 minutes, until the cauliflower is fork tender. 
3. While the cauliflower is cooking, prepare the pasta according to package directions. 
4. Blend the cauliflower and broth mixture with an immersion blender (or in a blender) until smooth, and blend in the nutritional yeast and salt/pepper to taste. 
5. Add the pasta and prepared/chopped veggies to the sauce once it's blended and ready. Enjoy!