Here what I promise! Today is my sixth day on a plant based diet, and I think is getting better. Yesterday my stomach was looking like a 60 months pregnant! I think is because i’ve been eating more bread and pasta than usual, but today my stomach is normal size so I guess is getting better lol! I need to find more recipes with more veggies than pasta but anyways, this recipe is delicious and nutritious and your family is gonna love it! Ingredients: 12 ounces of penne pasta, medium cauliflower head cut into small pieces, 1 tbps of olive oil, 3 cloves of garlic minced, 3/4 cup of unsweetened almond milk, 1/3 cup nutritional yeast, 1 tbps of fresh lemon juice, 1 cup of green peas, himalayan salt and pepper, 1/2 cup of vegan breadcrumbs. Preheat your oven at 375f , bring a pot of salted water to a boil, add the penne and cook. When done drain and add some cold water, set aside. In another pot, boil the cauliflower until tender, drain and place half of the flowers in a blender. In a pan, add the garlic in a medium heat until brown and then move it to the blender along with the 1/2 of the cauliflower, the milk, nutritional yeast some salt and pepper. The sauce should be very smooth so add more milk if needed. Lightly oil 9 x 13 inch baking dish. Todd the pasta, the remaining cauliflower florets, the peas and the sauce. Add the breadcrumbs on the top and bake for 15-20 min. Serve and enjoy!