Mums Famous Creamy Pasta

Liam does most of the cooking in our house, so if he’s out or coming home late and I’m on dinner I always play the hits.

“Mums famous creamy pasta!!” They squeal.

“Mum you should sell this.” Lincoln says.

Disclaimer: This pasta is not famous. 😄

For whatever reason, they just love it. It’s their favourite meal, and I can have it on the table in 15-20 minutes.

So, when it’s my turn, this is what I cook.

Ingredients

1 onion, finely diced

2 cloves of garlic, finely grated

2-3 sprigs of rosemary, finely chopped

A good handful of thyme, stalks removed & finely chopped

1-2 stock cubes

1 head of cauliflower, finely chopped

2-3 blocks of frozen spinach

1 tbsp corn flour

Big splash of white wine

1 tbsp dairy free butter

2 cups of soy milk

GF Spaghetti

Method

Put the pasta on to cook.

In a large pan on high heat, add a little water (1/2 a cup) and add a stock cube. When boiling add the onion and garlic. Cook for 5 minutes.

Add the herbs and continue to cook for a couple of minutes.

Add the cauliflower and keep stirring so as not to let it stick.

Add the flour and stir to coat the cauliflower and then add half of the soy milk.

Cover with a lid and when boiling turn the heat down to a simmer, stirring occasionally.

Add the butter, mix through and then add the wine.

If it’s becoming too thick, add a little more of the milk and stir.

Give it a taste, it may just need salt & pepper or, if you’ve added too much flour you may need a bit more milk and then maybe 1/2 a stock cube. Play around until you get it right but it should be done by this point.

Check the pasta, drain and set aside.

If you’re making garlic bread, simply grate 2-3 cloves of garlic and add them to a small pan with 2 tbsp of non-dairy butter and cook on high heat.

Meanwhile, lightly toast bread and then also lightly butter.

Place it face down in the garlic butter and then serve with the pasta.

Voila!

Mums ‘famous’ creamy pasta! 😄