Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Chop the cauliflower into small florets. Peel and chop the onions and garlic. Drain and rinse the whitebeans. Clean the mushrooms with a cloth, knife or brush (don't wash them). Chop the cleaned mushrooms.
2 Start sauce
Heat a large non-stick pot over a medium heat with a drizzle of oil. Once hot, add the onions with a pinch of salt. Fry for 6 min or until softened. Add the garlic and cauliflower and fry for 2 min further. Add the mushroomstockcube, white beans, a generous pinch of nutmeg and the measuredwater. Simmer, covered, for 12-15 min or until the cauliflower is tender.
3 Cook pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the penne pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and return to the pot.
4 Mushrooms and 'Parmesan'
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 7-8 min, until crisp and golden. Meanwhile, to a blender, add the nutritionalyeast, cashewnuts, sunflowerseeds, garlicpowder, flakyseasalt. Blitz. Add to a bowl and set aside. Reserve the blender.
5 Blitz sauce
Add the cauliflower and bean mixture to the empty blender (including the cookingwater) with the tahini. Blitz until creamy and smooth. Season generously with salt and pepper to taste. Add the blended sauce to the drained pasta and season the lot with a squeeze of lemon juice.
Top the cauliflowerpasta with the fried mushrooms. Sprinkle with the 'Parmesan'. Tear over the freshbasil. Finish with a crack of blackpepper. Garnish with any remaining lemon.