Thug Kitchen's Cauliflower Cream Pasta with Fresh Herbs

by Rachael Ray Show Staff 9:00 AM, June 5, 2015

Aired June 5, 2015

Serves 4

Warning: The recipe below contains adult language.

From Thug Kitchen: The Official Cookbook

Want to enjoy creamy pasta without having to f***ing worry about cholesterol? Puréed cauliflower makes this sauce silky without any of that added bulls*** that made you avoid creamy sauces for so long. Feel free to add some stuff like roasted asparagus, steamed broccoli or roasted red peppers to this dish to mix it up.

1 pound pasta (fettuccine, linguine, spaghetti, whatever)
4 cups chopped spinach
Salt and pepper
1/2 head cauliflower (about 1 pound), cut into little trees
1/2 cup unsweetened plain nondairy milk
2 or 3 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon miso paste
1/3 cup minced fresh parsley


Cook the pasta according to the package directions or whatever f***ing method you invented and now swear by. When it’s all done, throw it in a large bowl with the spinach, toss, and set aside.

While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5 to 7 minutes. Drain the cauliflower and toss into a blender.

Add the milk, garlic, lemon juice, olive oil, miso and 1/8 teaspoon salt to the blender and let that motherf***er run until the sauce is creamy. Taste and adjust as you see fit.

Pour the cauliflower purée into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley, salt and pepper to taste. Serve hot.