More from Molly today!!
Can you even believe it? I vegan, gluten-free version of Creamy Romanesco Pasta – we’re in heaven over here.

MOLLY: I did ballet, taught for four years, I’ve been practicing yoga for ten years and I’m a 500 hr RYT. I use food and yoga to help me deal with chronic pain and a whole bunch of other stuff. Oh, and I grew up in Honduras!

I guess I’ve always cooked. My mom taught me growing up and then I branched out a lot and started learning to make stuff up when I went vegan. And I started taking pictures a lot when Emilio was born because I want to save all the memories of him.

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Creamy Romanesco Pasta

1 head romanesco broccoli (or use cauliflower)
1/2 cup cashews, soaked overnight
1/4 cup nutritional yeast
1 cup veggie broth
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. Italian seasoning
6 cloves garlic, minced
1 1/2 tsp. arrowroot powder
olive oil
salt and pepper
1 Tbsp. capers
1 pkg Tinkyada brown rice pasta or pasta of choice, cooked according to package

Preheat the oven to 375. Cut the romanesco into florets and toss with olive oil, salt, and pepper on a baking sheet. Bake for twenty minutes, flipping halfway.

Meanwhile, drain and rinse cashews and add to a high speed blender with nutritional yeast, veggie broth, lemon juice, Dijon, and Italian seasoning. Set aside.

Heat 1 Tbsp olive oil in a skillet on medium heat. Add garlic and stir until fragrant (about two minutes). Add cashew mixture and arrowroot powered. Stir well and reduce heat. Simmer until thickened, about five minutes. Season with salt and pepper to taste.

Toss pasta, romanesco, and capers in sauce and enjoy!