Prep: 1. Boil water for pasta. 2. Boil vegetable broth and 1 cup water for cauliflower. 2. Cut cauliflower into florets. Mince garlic. 3. Juice lemon. Make: 1. Cook pasta according to package instructions (when done, drain and return to pot) 2. When cauliflower water is boiling, add florets to the pot, and cook until tender (around 8 minutes). (When done, reserve 1/2 cup of the broth, and drain). 3. Place cauliflower, almond milk, lemon juice, garlic and nutritional yeast in a food processor and blend well until smooth and creamy. (you can also do this in a bowl with a potato masher or immersion blender) 4. Add salt and pepper to taste. If needed, add the reserved cooking liquid to thin the sauce. 5. Stir cauliflower sauce into pasta and garnish with red pepper flakes (if desired) and serve.
This is a great dairy-free alternative to alfredo sauce. If you don't avoid dairy you could use 1/4 cup grated cheese in place of the nutritional yeast.