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Gluten Free Dairy Free Pasta

Creamy Garlic Pasta with Spinach Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 338
Ingredients Method Notes

Ingredients
  

  • 8 oz gluten-free pasta
  • 1 small head cauliflower (about 1 lb), cut into florets
  • 3 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • ¼ cup nutritional yeast
  • 1 tbsp lemon juice
  • ½ tsp salt, plus more for salting water
  • ¼ tsp black pepper
  • 5 oz baby spinach
  • Red pepper flakes for serving (optional)

Method
 

  1. Boil cauliflower in salted water until very tender, about 8 minutes. Scoop out florets, saving the water.
  2. Blend the hot cauliflower with 2 tbsp olive oil, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth, adding a splash of pasta water if needed.
  3. Return the water to a boil and cook the pasta until al dente, reserving 1 cup of pasta water. In a skillet, heat the remaining olive oil and wilt the spinach over medium heat, about 2 minutes. Pour the cauliflower sauce into the skillet and warm through.
  4. Add drained pasta to the skillet, toss with splashes of reserved pasta water until glossy and well coated. Taste, adjust seasoning, and serve with red pepper flakes if desired.

Notes

Reserve a generous cup of pasta water before draining, you’ll likely use more than a little splash to get the perfect consistency. The sauce can be made a day ahead and stored in the fridge; reheat it gently with a bit of water before tossing with the pasta. If you plan to serve it cold as a pasta salad, add an extra drizzle of olive oil just before eating to bring the sauce back to life.