follow site I call this beauty “White Pasta” as everything that goes in it is white ; ) It has a 1:1 veg and pasta ratio so I like to think it’s well balanced. Well that’s before you think about that creamy coconut sauce and the roasted pine nuts and the vegan parmesan. Lol. Whatever it can’t always be super healthy as long as it’s delicious I’m happy.
cheap cialis jelly from canadian drugstore I really like the coconut and cauliflower together as they sort of enhance each others sweetness. And this creamy sauce is so rich you don’t even realize it’s dairy free. See vegans can have their cake, uhm pasta, and eat it too!
source As usual this is an easy peasy recipe. The only thing I ask is to not leave it in the oven too long, you want to have a little bite to the cauliflower. Trust me, if you do you’ll miss out on that extra oomph.
http://thedragonslairnj.com/?search=using-self-tanner-on-accutane For a balanced meal, I suggest you serve it with a fresh salad or some grilled veggies. Green asparagus would go great with it as well. Hmmm, starting to get hungry again.
http://kitchenshrinks.com/?search=discount-price-free-cialis http://cinziamazzamakeup.com/?x=viagra-generico-in-farmacia-senza-ricetta-pagamento-online-a-Firenze Ingredients (serves 4)
400 gr cauliflower (about a decent sized one)
400 gr penne pasta
2 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, chopped
2 vegetarian stock cubes
300 ml coconut milk
1 potato, cooked and peeled
1 tsp salt
freshly ground pepper
http://acrossaday.com/?search=brand-cialis-professional lasix 600mg Directions
Preheat oven to 180 C.
Wash the cauliflower and cut up in bite-sized rosettes, set aside in a colander.
Dry roast pine nuts in a frying pan until golden brown. Remove from the pan and set aside.
Heat up the oil in a frying pan and sauté onions and garlic until tender.
Place onions, garlic, stock cubes, coconut milk and potato in a food processor and whizz away to get a nice and creamy blend.
Cook the pasta al dente in a large pot of salted water.
Drain pasta and mix with your creamy sauce, salt and pepper, cauliflower and pine nuts. Generously sprinkle with the vegan parmesan.
Place everything in an casserole dish and pop in the oven for about 15 minutes.
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Want even creamier sauce? How about adding some cooked cauliflower to your blend. It won’t change the flavor but will definitely up on the creaminess ; )
If you liked this recipe, be sure to check out my other recipes here.