350g cauliflower
1/2 cup cashews
3/4 cup milk (any kind: almond, soy, regular)
150–200g pasta (I used chickpea pasta for extra protein)
1 tbsp olive oil
1 tbsp minced garlic
1/2 cup mushrooms
1/2 cup boiled broccoli (or any veggies you like)
1/2 tbsp Italian herbs
1 tsp chili flakes
Salt to taste
Optional: pasta water to adjust sauce consistency
Method:

Boil cauliflower and cashews with a pinch of salt for 20-25 minutes until very soft.
Blend with milk and a little pepper until smooth and creamy.
Boil pasta according to package instructions, adding salt to the water.
Heat olive oil in a pan, sauté garlic, then add mushrooms and cook for 2-3 minutes.
Pour in the cauliflower-cashew sauce, add Italian herbs, chili flakes, and salt. Mix well.
Stir in boiled broccoli or your choice of veggies.
Add the cooked pasta, toss everything together, and cook for another 2-3 minutes.
If the sauce is too thick, add some pasta water to loosen it up.