I (Linda) was doing some work on the old blog (which now redirects to our current site) and noticed that this recipe may have fallen through the cracks in transition. Because it was such a great recipe I wanted to share it again for all of you who missed it.
A HUGE THANKS to Mary Sellers for contributing this recipe!
Pasta Primavera is a term used to describe a pasta dish using seasonal fresh veggies with a cream sauce. Peas could be substituted with any lightly steamed seasonal veggie. So if you change out the spaghetti for a shorter pasta you could technically call it Pasta Primavera. I go with whatever makes the listener think, “ohh, this is special”— it’s all about food psychology.
Serve this along with Caitlin’s Baby Spinach Salad (page 30 of Traci’s Transformational Recipe Collection) and some Italian Toastie Bread and you have a fabulous meal your family will love!
Recommended Salad Dressing: Zesty Citrus Vinaigrette (page 45 of Traci’s Transformational Recipe Collection) and Aunt Rhonda’s Candied Almonds (See page 99)
“We doubled this for our family, and it was delicious!” -Mary
What you will need:
1 pkg Tinkyada* Brown Rice Spaghetti, low heated according to instructions in Traci’s Transformational Kitchen Recipe Collection
1 large cauliflower, chopped coarsely and steamed until soft
1 1/2 c water (can use cauliflower steaming water)
1 t onion powder
2 T nutritional yeast
2 t sea salt
1 t red wine vinegar
1/4 c light olive oil (do not sub extra virgin, could sub safflower or sunflower oil, needs to be light in taste)
1 T dried parsley flakes
1/2 c frozen peas, thawed
Instructions:
1. Place 4 c of steamed cauliflower in blender, reserve remainder. Add water, onion powder, yeast, salt and vinegar. Blend until very smooth. With blender still running, drizzle in oil until thick and creamy. Add parsley and pulse to combine.
2. Stir remaining cauliflower into sauce with peas. Pour over spaghetti!
ENJOY IMMENSELY!
