1 lb. fettuccine noodles (use gluten-free, or zucchini noodles if desired) Cooked to package directions.
1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups of florets chopped.
2 Tbsp. Olive Oil
1 cup raw unsalted cashews
2 cups vegetable broth
1 tsp. kosher salt
Heat the olive oil and the Bittersweet Herb Farm Garlic with Rosemary Oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and sauté for 4 minutes until lightly browned. Add the Bittersweet Herb Farm Zesty Garlic Seasoning,½ tsp kosher salt, and cook for 1 to 2 minutes until the herbs are rehydrated. Add the vegetable broth and bring to a simmer, then cover and cook for 6 to 7 minutes on medium-high heat until the cauliflower is tender when pierced with a fork. Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and black pepper to taste. Blend on high until a smooth sauce forms. Pour over fresh cooked hot pasta.