This is going into our dinner rotation ASAP.
And for the most recent episode, the actress invited a friend and favorite chefDaniele Uditito join her.
Together they made a dish we cant stop dreaming about: Sea Bass with Pea Puree and Cauliflower Cavatelli.
Photo:Michael Buckner/ Getty Images
It starts with a big bunch of cauliflower.
Garner suggests cutting florets into small pieces, commenting the smaller the betterit cooks faster in the pan.
Once the cauliflower is cut, the cooking begins!
Garner adds a bit ofolive oilto a hot pan and cooks up some chopped shallot until its just softened.
The additional moisture helps cook the cauliflower until its perfectly softened.
Once it becomes mushy (the chefs words, not mine), its ready for blending.
Once thats combined, they add a serving of pasta to the sauce and toss.
Alternatively, try topping with a bit of grated Parmesan cheese for an equally impressive finish.
The result is an unbelievably creamy sauce created without a single drop of cream or any dairy!
Besides beingdairy-free, its alsoveganand 100% plant-based.
(Werecommend whole-wheatfor the filling fiber, butclassic pasta will workhere as well.)
With this light twist on pasta with cream sauce in your arsenal, youll be enjoying every bitewith gusto.
