Penne au chou-fleur façon Buffalo

Ingrédients

• 1 lb penne pasta
• 2 vegan sausages, cooked and torn into bite sized pieces (optional)
• 1 tbsp oil
• 1 head cauliflower, cut into 1" slices
• 1 cup cashews*
• 1 1/2 cup water
• 1/4 cup Louisiana-style hot sauce, e.g. Franks, extra to serve
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp granulated garlic
• 1/2 tsp salt
• Freshly ground black pepper
• Chopped fresh oregano, for garnish (optional)

Préparation

1. 1

   Bring a large pot of salted water to...: Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot.

2. 2

   Meanwhile, heat a large nonstick skillet over medium...: Meanwhile, heat a large nonstick skillet over medium heat. Cook the vegan sausage until browned on a few sides, then remove and let cool enough to handle. Tear into bite sized pieces.

3. 3

   Add 1 tbsp oil to the skillet along...: Add 1 tbsp oil to the skillet along with the cauliflower. Sprinkle a little salt over top. Cook for 8 minutes, flipping halfway through, or until charred lightly on each side.

4. 4

   In a blender add the cashews, water, hot...: In a blender add the cashews, water, hot sauce, smoked paprika, onion powder, granulated garlic, salt, and ground pepper. Blend until creamy and smooth.

5. 5

   Add the roasted cauliflower, chopping any larger sections,...: Add the roasted cauliflower, chopping any larger sections, and blend until the cauliflower is ground into crumbles, or your desired level of smoothness.

6. 6

   Pour the sauce into the pot with the...: Pour the sauce into the pot with the pasta and vegan sausage and stir to combine. Cook over low heat for 1 minute, adding reserved pasta water as needed. Adjust seasonings to taste. Serve garnished with fresh oregano and extra hot sauce.