Vegan Alfredo Sauce

Sounds crazy but this is all the rage!

1 large head of cauliflower
3-4 cups of water
3 cloves of garlic peeled
1/4 cup chopped onions
2 Tablespoons olive oil

1 12 oz package Pasta Valente, your choice of flavor

1/2 cup vegan parmesan cheese

Cut into pieces and wash cauliflower. In a large stock pot cook cauliflower for about 30 minutes in water with garlic. Saute onions in olive oil until translucent. Add cooked onions to cauliflower. Cauliflower is ready when the all the vegetables are tender. Drain liquid and puree in a blender or food processor. Add small amounts of liquid until creamy. Cook pasta according to package directions. Toss pasta with cauliflower sauce and parmesan cheese. Season with black pepper and salt.

TEX MEX PASTA SALAD

12 oz pacakage of Pasta Valente Red Pepper Fettuccine
1/4 cup vegetable or olive oil
2 Tbsp red wine vinegar
1 garlic clove minced
2 Tbsp chopped parsley fresh or dried
1 tsp ground black pepper
1 tsp crushed red pepper
1 tsp salt
2 medium tomatoes, diced
1 green pepper, chopped
1 medium sweet onion, chopped
1 can red kidney beans, drained

Cook pasta in salted boiling water for 3-4 minutes.
Drain and rinse thoroughly in cold water.

Place pasta in a medium-sized bowl. Add remaining ingredients and toss well.
Adjust the seasoning from mild to hot with crushed red pepper.

Serves 4-10