Go for tricolor rotini on this pretty casserole from veteran cookbook creator Robin Robertson’s cookbook, Vegan Mac and Cheese, to reflect the beautiful colours of the contemporary greens within the dish.
What you want:
For the sauce:
1 giant Russet potato, peeled and chopped
1 medium carrot, chopped
2 garlic cloves, peeled
½ cup unsalted uncooked cashews
⅓ cup dietary yeast
2 tablespoons olive oil
1½ teaspoons smoked paprika
1 tablespoon white miso paste
1 tablespoon contemporary lemon juice
⅛ teaspoon salt
⅛ floor black pepper
For the pasta and greens:
16 ounces tricolor rotini
2 cups small broccoli florets
3 scallions, white and inexperienced components, minced
2 cups chopped spinach
1 cup cherry tomatoes, halved
¼ cup roasted hulled sunflower seeds, for garnish
Handful small basil leaves, for garnish
What you do:
- For the sauce, in a medium pot, mix potato, carrot, garlic, and cashews with sufficient water to cowl. Place pan over excessive warmth and convey to a boil. Cook dinner till greens are tender, about 10 minutes. Reserve 2 cups of cooking water, drain, and switch cooked greens and cashews Right into a blender, together with reserved cooking water. Add remaining sauce substances, mix till easy, and put aside.
- For the pasta, prepare dinner in keeping with package deal instructions till al dente. About 5 minutes earlier than pasta is finished, add broccoli to pot. Drain pasta and broccoli and return to pot.
- Place pot over low warmth, add scallions, spinach, and cherry tomatoes, and toss to mix.
- Pour sauce over pasta and greens and toss to mix, heating all through. Switch to a big serving dish, garnish with sunflower seeds and basil leaves, and serve.
For extra plant-based recipes like this, learn:
Right here at VegNews, we dwell and breathe the plant-based life-style, and solely advocate merchandise we really feel make our lives superb. Often, articles could embody buying hyperlinks the place we’d earn a small fee, however on no account does this impact the editorial integrity of VegNews.
