Courgetti with Vegan Garlic Cream Sauce
May 23, 2016 | Serves 2 as a main, 4 as a side
- 1 Medium Head of Cauliflower
- 3 Cloves of Garlic
- Coarse Salt & Pepper
- 1 Teaspoon of Dijon Mustard
- 175ml of Unsweetened Almond Milk
- 300g of Spiralized Courgette
- Handful of Pine Nuts
This sauce is full of flavour and so comfortingly creamy. It’s the perfect pairing with courgetti whether you’re vegan or not and is a great way to stump pasta cravings. It’s wonderfully light but really satisfying, serve it on the side with something else or fill your plate and dive in as is.
To start, chop your cauliflower and lay it out on a baking sheet with 3 cloves of garlic, with their skin on. Drizzle some melted coconut oil over it all and give it a good sprinkling of salt and pepper. Toss well and roast it at 200’C for about 35 mins. When it’s done it should be tender and starting to crisp.
When the cauliflower is done, add it to your blender. Squeeze the garlic cloves from their skins and add them in too with the mustard and almond milk. Blend on high until smooth. Add in a good pinch of coarse salt and pepper and blend to combine. Toast the pine nuts in a pan on medium heat until golden, then set them aside.
Add the sauce to the pan on medium heat with the spiralized courgette. Cook until it’s all heated through and the courgette is tender but still with a bit of bite- about 2 minutes.