Creamy Cauliflower & Mushroom Chickpea Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large brown onion, sliced
  • Extra virgin olive oil
  • 2 cloves garlic, crushed
  • 400 grams, approx ½ small cauliflower, finely chopped
  • 1½ cups milk of your choice (I used soy)
  • 375 grams Portabello mushrooms, sliced
  • 1 chicken stock cube
  • 1 tablespoon white miso (or use an extra stock cube)
  • black pepper
  • 250 gram pack chickpea pasta
  • Chopped fresh herbs - chives, parsley etc
  • Extras - baby spinach leaves, toasted pine nuts, cooked chicken, Parmesan cheese or nutritional yeast
  1. Place a large saucepan or pot over medium heat. When hot add the onion and some oil and saute until softened and brown. Add garlic and cook for a few minutes.
  2. Meanwhile, in a fry pan, saute the cauliflower in some oil in batches until browned, then add to pot with onion. Once all cauliflower is done, add the milk, place a lid on the pot, bring to the boil, then turn down to a simmer and cook for 10-15 minutes.
  3. Meanwhile, cook mushrooms in fry pan in batches until golden browned on each side. Remove when done and place in a bowl.
  4. Cook the pasta according to packet instructions.
  5. Using a hand blender or food processor, blitz the cauliflower until it becomes a smooth sauce. Add the stock cube, miso and pepper. Taste and adjust seasoning if necessary. Add a little water or more milk to get the consistency you prefer.
  6. Add mushrooms to sauce and mix through. When pasta is cooked, drain and add as well. Add any other extras you like and serve topped with fresh herbs, alongside salad or greens.
Recipe by Healthy Home Cafe at