Creamy, dairy free, cauliflower pasta sauce

Ingredients

500 grams raw cauliflower, steamed until soft
1 tbsp nutritional yeast
1 tsp Dijon mustard
1/2 lemon, juiced
3 cloves garlic, crushed
1 tbsp olive oil
4 tbsp coconut yoghurt
Generous amounts of black pepper and salt

250 grams buckwheat pasta/ 1 packet

Chopped parsley and red chili to garnish (optional)
A drizzle of olive oil (optional)

Method
Add chopped up cauliflower to your steamer and steam for 20 minutes until very soft. You want it to be soft enough to blend to a very smooth consistency! Cook your buckwheat pasta as per packet instructions. Once finished, add the cauliflower to a blender and add all of the rest of the sauce ingredients, apart from the coconut yoghurt, and blend until smooth. Taste and add more salt, pepper, or lemon if need be! Once your sauce is nice and smooth, transfer it to a frying pan and lightly heat for a few minutes to lightly cook the garlic. Take the pan off the heat and add in the coconut yoghurt. It is best to not cook the coconut yoghurt to ensure its live probiotic strains don’t get killed off! Add the buckwheat pasta, mix well, and serve with fresh herbs, chili, and a drizzle of olive oil! Serves 3-4.