Creamy mushroom and cauliflouwer pasta sauce

Serves: 2 portions
Course: main course
Preparation time: 20 minutes

Difficulty: easy
Kitchen supplies: (hand) blender and 2 medium sized pans

This pasta sauce uses only veggies, think of it as a light funghi-alfredo pasta. The sauce is made of sautéed mushrooms and a bit of cauliflower to thicken the creamy sauce and to have some extra vegetable. The lemon gives it an extra rich flavour, as well as the some fresh herbs.


500 gram (chestnut) mushrooms, sliced
4 chunks cauliflower
1 onion, chopped
3 garlic cloves, finely chopped
½ lemon, juice and zest
1 tsp dried piri-piri, finely chopped (or chili powder)
1-2 tbsp soy sauce
1 tsp ground black pepper
serve with: fresh basil or parsley

Preparation method

  1. Place the garlic and onions in a pan with a drizzle of olive oil and cook for 5 minutes over a medium heat until soft.
  2. Then add in the piri-piri, (raw, cooked or frozen) cauliflower and leave to cook on medium-high heat for another 2 minutes.
  3. Before the ingredients start to stick on the bottom of the pan, add a splash of soy-sauce and let it evaporate, followed by the lemonzest and juice and then turn down the heat.
  4. Add the mushrooms and cook for another 5 minutes on medium-heat.
  5. Use a hand blender to turn the whole vegetable mixture into a creamy sauce. Once the sauce is blended you can let the sauce simmer on low heat.
  6. Meanwhile cook some pasta until it’s ‘all dente’.
  7. Stir the pasta into the sauce and heat the sauce with the pasta until the pasta is reasy to eat.
  8. Serve with fresh herbs like basil leaves or parsley.