Better Weight Loss: Creamy Cauliflower & Mushroom Chickpea Pasta

They say the way to a man’s heart is via his stomach. And for my husband that means pasta. Problem is, usually I’m not a fan.

So I like to play around and make different pasta dishes. Ones full of veggies are more my thing. Here’s my latest favourite…

Is there anything you can’t do with cauliflower? In this case, I cut it really small, browned it in a pan, cooked it in milk and pureed it to make this pasta sauce.

Which I must say, is rather scrummy (that’s a mix of scrumptious and yummy!)

Add in sauteed mushrooms to emulate a typical creamy mushroom sauce and serve with chickpea pasta for a boost of protein.

And before you know it, you have this super quick, nutritious and delicious dinner.

You can add anything else you like to this – spinach leaves, toasted pine nuts, Parmesan cheese or nutritional yeast if you’re not into dairy.

A yummy addition would be cooked chicken, which would also boost the protein too. But tonight I wanted something a little lighter, so this version was just perfect.

Below are the steps involved in making this dish. You don’t really need them though as its super easy.

But it’s always helpful to see how things come together.

Enjoy 🙂

Creamy Cauliflower & Mushroom Chickpea Pasta

Author: Caroline Trickey from Healthy Home Cafe

1 large brown onion, sliced
Extra virgin olive oil
2 cloves garlic, crushed
400 grams, approx ½ small cauliflower, finely chopped
1½ cups milk of your choice (I used soy)
375 grams Portabello mushrooms, sliced
1 chicken stock cube
1 tablespoon white miso (or use an extra stock cube)
black pepper
250 gram pack chickpea pasta
Chopped fresh herbs – chives, parsley etc
Extras – baby spinach leaves, toasted pine nuts, cooked chicken, Parmesan cheese or nutritional yeast

Place a large saucepan or pot over medium heat. When hot add the onion and some oil and saute until softened and brown. Add garlic and cook for a few minutes.
Meanwhile, in a fry pan, saute the cauliflower in some oil in batches until browned, then add to pot with onion. Once all cauliflower is done, add the milk, place a lid on the pot, bring to the boil, then turn down to a simmer and cook for 10-15 minutes.
Meanwhile, cook mushrooms in fry pan in batches until golden browned on each side. Remove when done and place in a bowl.
Cook the pasta according to packet instructions.
Using a hand blender or food processor, blitz the cauliflower until it becomes a smooth sauce. Add the stock cube, miso and pepper. Taste and adjust seasoning if necessary. Add a little water or more milk to get the consistency you prefer.
Add mushrooms to sauce and mix through. When pasta is cooked, drain and add as well. Add any other extras you like and serve topped with fresh herbs, alongside salad or greens.

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