Ingredients
- "Cheese" Sauce:
- ½ head garlic
- 2 Tbsp. olive oil, divided
- ½ head cauliflower, chopped
- ½ small yellow onion, diced
- ½ carrot, peeled and diced
- ½ stalk celery, diced
- 1 tsp. smoked paprika (optional)
- ¼ tsp. salt
- 2 cups low-sodium vegetable broth
- ½ (13.5 oz.) can unsweetened, low-fat coconut milk
- ¼ cup nutritional yeast
- Pasta:
- 1 lb. small pasta shells
- 2 (15.5 oz.) cans of no-salt-added cannellini beans, drained and rinsed
- 1 bunch kale, stemmed and chopped
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400ºF.
- Slice the top off the head of garlic to expose the tips of the clove and cut in half. Lightly drizzle with a teaspoon of olive oil. Wrap the head in aluminum foil.
- Toss the cauliflower with 1 tablespoon of olive oil. Spread the cauliflower in a single layer on a baking sheet. Place the garlic on the same sheet and roast until browned and tender (30 minutes).
- While the cauliflower and garlic roast, heat remaining olive oil in a large pot over medium-high heat. Add onions and cook until translucent (3-5 minutes).
- Add carrots and celery. Cook until celery starts to soften. Add paprika, if using, and salt. Add vegetable broth and bring to a boil.
- When the garlic and cauliflower are done, remove the garlic from the foil and squeeze out the individual cloves. Add cauliflower and garlic to the pot and return to a simmer. Cook until vegetables are soft (10-15 minutes).
- While vegetables soften, cook the pasta according to package directions in a large pot. Before draining, place the kale and beans in a large colander. Pour the hot pasta and water over the kale and beans to heat and drain thoroughly.
- Puree cheese sauce using an immersion blender. Stir in coconut milk and nutritional yeast.
- Stir pasta, beans, and kale into the cheese sauce and heat over medium heat to desired temperature, stirring to minimize sticking (2-3 minutes).