Chickpea Pasta with Creamy Cauliflower Sauce - alive magazine

Name: Chickpea Pasta with Creamy Cauliflower Sauce - alive magazine
Ingredients: 1 head cauliflower, cut into florets; 2 garlic cloves, halved; 1/2 cup (125 mL) grated Parmesan cheese; 1/4 cup (60 mL) evaporated milk; 4 oil-packed anchovies (optional); Zest of 1 lemon; Juice of 1/2 lemon; 2 tsp (10 mL) fresh thyme; 1 1/2 tsp (7 mL) Dijon-style mustard; 1/2 tsp (2 mL) red chili flakes; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) black pepper; 12 oz (340 g) whole grain rotini or fusilli; 6 cups (1.5 L) baby spinach; 2 cups (500 mL) cooked or canned chickpeas; 2/3 cup (160 mL) oil-packed sun-dried tomatoes, sliced; 1/3 cup (80 mL) roughly chopped flat-leaf parsley

www.alive.com

Who knew cauliflower could be transformed into a rich, creamy pasta sauce without the heavy caloric cost? Want it vegan? Try swapping out Parmesan for…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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