Creamy Cauliflower Meyer Lemon Trenette

Recipe & Photo By: Ben F. of Boulder, CO
Serving Size: 4-6


1 lb. Pappardelle's Meyer Lemon Trenette
4 cups fresh spinach, chopped
Brocollini, grilled or roasted
Parsley, chopped
Beyond Meat sausage, sautéed and chopped

Cream Sauce:
1/2 head cauliflower
1/2 cup unsweetened almond milk
3 cloves garlic, chopped
Juice from 1/2 lemon
1/8 tsp salt
1 tsp miso
1 tbsp extra-virgin olive oil


  1. Bring a pot of salted water to a boil. Simmer cauliflower for 5-7 minutes until tender. Add cauliflower, unsweetend almond milk, garlic, lemon juice, salt, miso and EVOO to a blender and purée until creamy and smooth.
  2. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain pasta.

  3. Add cauliflower sauce to pot and turn on low heat. Add the spinach, sausage, and pasta. Toss and serve topped with parsley and broccolini. Enjoy!