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Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes

Recipe:

Ingredients
QUICKIE VEGAN PARMESAN
¾ cup raw cashews, walnuts or sliced almonds
¼ cup nutritional yeast
1 teaspoon fine sea salt
1 teaspoon lemon zest (optional)
PASTA
¾ lb linguine of choice
2 tablespoons olive oil
4 cups small cauliflower florets, from about ½ a large head of cauliflower
4-5 cloves of garlic, minced
pinch of chili flakes
½ teaspoon sweet paprika
½ cup slow-roasted tomatoes, lightly chopped or mashed (see notes for sun-dried option)
sea salt and ground black pepper
⅓ cup raw cashews, soaked for at least 4 hours
½ cup filtered water
½ cup shelled fresh or frozen peas
2 sprigs fresh basil, sliced
2 green onions, sliced
1 cup quickie vegan parmesan, divided
Instructions
Make the parmesan. In a food processor or the dry blade container of a high speed blender, combine the raw nuts, nutritional yeast, salt, and lemon zest. Pulse until you have a finely ground mixture that tastes lightly salty and cheesy. Set aside.
Cook the pasta according to package directions. Reserve 1 cup of the salty and starchy pasta water before draining and setting aside.
In a large, wide sauté pan, heat the olive oil over medium heat. Add the cauliflower to the pan and stir. Sauté until the cauliflower is lightly softened on the edges, about 2 minutes. Add the garlic, chili flakes, paprika, tomatoes, salt, and pepper to the pan and stir.
In an upright blender, combine the cashews, the reserved pasta cooking water, and the ½ cup of filtered water. Blend the mixture on high until you have a milk-like consistency.
Pour the cashew milk into the pan and add the peas as well. Bring the mixture to a boil and then immediately lower the heat to a simmer, stirring often. Once the cauliflower is soft and the peas are bright green, gently fold the pasta into the mixture to coat in the sauce.

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