1/2 cup raw cashews (soaked overnight or for 10 minutes in boiling water)
1/4 tsp red pepper flakes
1 tbsp olive oil
2 garlic cloves minced
4 cups raw cauliflower grated or chopped
1 tbsp nutritional yeast
1 package of your favourite gluten-free pasta
2 cups vegetable stock
Salt and pepper to taste
If you prefer to soak your cashews overnight, then you can skip this step. In a small sauce pan bring water to a boil and add cashews. Boil for10 minutes, drain and set aside.
Cook your pasta according to the instructions ( I like to add broth to my pasta instead of water for added flavour). When pasta is almost al dente, add in your peas and cook for 1-2 minutes or until tender. Drain and place back in your pan.
Next heat up your olive in a large pan on medium heat. Add onion and cook for 3 minutes. Add garlic, cauliflower, red pepper flakes, and veggie stock and cook for 5 more minutes covered reducing heat slightly. Cook until cauliflower is softened. Remove from heat and immediately transfer to a blender, making sure not to drain. Add in your maitake mushroom, cashews, and nutritional yeast. Purée, adding salt and pepper to taste.
Pour the Alfredo sauce onto your pasta and peas. Toss lightly until pasta is completely coated with sauce.
Serve immediately and enjoy your delicious cauliflower Alfredo pasta with peas and maitake mushroom!