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© Lillys-Table.com Sorry, no photo.
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Creamy Lemon Cauliflower & Asparagus Pasta

from Creamy Lemon Cauliflower & Asparagus Pasta, the Week of April 26, 2015.
View the previous recipe for this meal.

A creamy lemon enhanced asparagus pasta dish was a staple meal for my clients back in my personal chef days and I have intended to share it on here for years. But, then my cooking evolved and I started to make a vegan version that I love more than the dairy rich version. Since I am still a dairy lover, often I will dollop a bit of creme fraiche, sour cream or a few shreds of aged parmesan to embrace the essence of the original recipe.

Ingredients

  • 2 cups cauliflower, florets, 1-2 inch pieces
  • 2 cloves garlic
  • 1 cup broth, start with half, add more as needed
  • ½ cup almond
  • 1 lemon, zest & juice
  • 1 lb asparagus
  • ¼ cup nutritional yeast, or grated parmesan
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ lb pasta, fettuccine or pappardelle is my favorite for this recipe

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 400. Place the cauliflower and garlic in a baking dish with the water and salt. Cover with a lid or foil and bake for 25-35 minutes until tender to the bite.

Bring a large pot of water to a boil.

Meanwhile, place the almonds, lemon zest & juice, half of the broth and nutritional yeast/parmesan in a food processor or high speed blender. Pulse until it is mostly smooth.

Trim the asparagus, cut into 2 inch pieces and sauté in the olive oil over medium heat until tender. Season with salt & pepper, then set aside.

Place the pasta in the boiling water and cook about 6-10 minutes until el dente.

Once the cauliflower is tender, place in the food processor/blender and process until smooth, scrape down periodically until it is your desired texture. Add broth as needed. Season with salt and pepper adding more to taste.

Drizzle the cauliflower sauce on the pasta, tossing lightly to combine, top with the sautéed asparagus and finish with a garnish of sliced almonds, shaved parmesan or a dollop of creme fraiche.