Grab just 5 ingredients to create our plant-based Cauliflower Alfredo pasta that's wonderfully creamy and bright, and super simple to make.
Highly nutritious Sunny & Luna tagliatelle coupled with a creamy, indulgent plant based Superstraccia. What an epic partnership! We are so excited to have collaborated with our friends JULIENNE BRUNO on the creamiest, most delicious Roasted Cauliflower Alfredo.
All the power of plants, with absolutely no compromise on flavour and quality. It's no big deal - just the revolution of the plant based landscape...
All the power of plants, with absolutely no compromise on flavour and quality.
Roasted Cauliflower Alfredo
1 pack Sunny & Luna Cauliflower Tagliatelle
1 tub of JULIENNE BRUNO® Superstraccia®
Handful of Parsley
Preheat the oven to 210c fan.
Toss the cauliflower, broken down into florets, in 2 Tbsp olive oil and then spread evenly on a baking sheet, roast for 20-25 minutes until golden brown and beginning to char in places.
Combine the roasted cauliflower, ¾ of the tub of Superstraccia®, zest and juice of half the lemon and 120g of water in the jug of a high powered blender. Blitz until smooth and creamy. Season with salt and black pepper.
Bring a large pan of salted water to the boil, add tagliatelle. Cook for 3 minutes before draining and transferring to another pan with the sauce to finish for 1 minute with a splash of the pasta cooking water.
Serve immediately, dividing pasta between serving bowls and topping with the remaining Superstraccia®.
Finish with parsley, a grind of black pepper and a drizzle of olive oil.