This recipe is a delicious way to enjoy your vegetables (if you are not a vegetable lover)!
Ingredients for Pasta Dish:
1 pound whole grain pasta (can use gluten free varieties)
1 red pepper, cut into strips
1 onion, halved, then sliced
1 cup broccoli, cut into small florets
1 yellow squash, sliced in half moons
1 – 2 carrots, julienned
¼ cup water, or more if needed
1 cup Butler Soy Curls, broken into bite-size pieces, optional
1 – 2 tablespoons of favorite chicken-like seasoning
Ingredients for Creamy Sauce:
1 cup raw cashews, soaked, drained, and rinsed
½ teaspoon Himalayan pink salt or salt of choice
1 tablespoon garlic powder
1 tablespoon chicken-like seasoning
1 ½ tablespoons nutritional yeast flakes
2 tablespoons whole wheat flour or corn starch for gluten free option
1/3 cup plant-based parmesan cheese
3 ½ cups water
Sauté vegetables on high in a large pan with water, adding additional water as needed until vegetables are soft.
If using Soy Curls, rehydrate them in water with 1 to 2 tablespoons of chicken-like seasoning. When well soaked, cook soy curls on high heat until soft.
Drain off water and add Soy Curls to cooked vegetables.
For the sauce, blend all sauce ingredients on high for 30 to 45 seconds until everything is well blended and very smooth.
Pour the creamy sauce into a sauce pan and heat on medium-high heat, whisking constantly until thickened.
Add the cooked vegetables and Soy Curls to the sauce.
Pour mixture over your cooked pasta. Rotini is a favorite for this recipe.
Editor Note: The above recipe is taking from Wildwood’s amazingly illustrative and new cookbook, Plant-Based Made Simple by Carin Lynch. You will want to add this one to your collection. To order, contact Wildwood Natural Food Market at firstname.lastname@example.org, Tel: (706) 820-1252, or https://www.amazon.com/Plant-Based-Simple-Cookbook-Carin-Lynch/dp/0578745593