By Tess Masters, Hive Advisor

Sauce Ingredients:

• 1 cup soy milk, rice milk or almond milk
• 2 cups steamed cauliflower (about 1 medium head)
• ½ cup nutritional yeast or more to taste
• ½ cup raw cashews
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoon roasted smashed garlic
• 1 teaspoon raw finely chopped garlic (optional – see note in the post)
• ½ teaspoon dried granulated onion powder
• ¾ teaspoon Celtic sea salt
• ¼ teaspoon paprika
• Season with pepper and salt

Topping Ingredients:

• 8 oz / 227gms gluten-free quinoa pasta elbows or other gluten-free pasta
• 3 cups sautéed mushrooms
• 1 cup chopped fresh continental flat-leaf parsley
• 1 tablespoon wheat-free tamari
• ½ cup chopped green onions
• 1 teaspoon minced dried onions

Make It Happen:

• Bring a large pot of water to the boil and cook the pasta for about 5 minutes until al dente.
• While the pasta is cooking throw all of the sauce ingredients into your high-speed blender (I use a Vitamix) and puree until smooth and creamy.
• **If you have a Vitamix, you can just blend until the sauce is piping hot in just a few minutes.
• While the sauce is blending, saute the sliced mushrooms in a tiny bit of olive oil and 1 tablespoon wheat-free tamari until nice and tender.
• Drain the pasta.
• Place the pasta back into the post, pour the sauce over, and toss with the mushrooms, parsley and spring onions until well combined.
• To serve top with parsley, spring onions, and dried minced onions. YUMMO!

This recipe was republished with permission from the author.