Thursday, May 19, 2016

Creamy Garlic Pasta with Broccoli, Carmelized Onions and Mushrooms!


I seriously have so much respect for you guys. Those of you who tirelessly soak cashews to make your own cashew milk, lovingly measure just the right amount of nutritional yeast, spend SO many hours coming up with your delicious vegan recipes, so the rest of us don't have to. And a lot of the recipes are really good! Since I started this plant-based-diet journey, I've soaked my share of cashews, drained countless cans of beans, and made more flax eggs than I can count. 

But tonight, I wanted something easy, and I wanted PASTA. I'm working on a final paper for my college class, and didn't have time for a lot of prep work. The only thing I did ahead of time, was to roast some garlic cloves in the oven, which amounted to throwing pre-peeled garlic cloves in foil with a super-light spray of olive oil and baking them for about 45 minutes at 350 degrees.

I prepared the ingredients separately, so it still took me about an hour to cook everything, but it was SOOOO good!  I cooked the onions and mushrooms for a long time (about 20 minutes), it's not necessary, but caramelizing them over low heat adds so much flavor!


Ingredients

For the Sauce:
3 - 4 Roasted Garlic Cloves
2 Cups Cashew Milk (I used Silk Unsweetened, but ended up adding a little sugar)
2 tsp Salt
1/4 tsp Pepper
1 tsp Onion Powder
1/2 tsp Garlic Powder
Cornstarch Slurry to thicken (2 Tbsp Cornstarch with just a bit of cold water, mixed well)

For the Caramelized Onions and Mushrooms:
1/4 of a large Red Onion, diced
1 Cup Sliced White Mushrooms
1tsp Olive Oil
Salt & Pepper to taste

2 Cups Broccoli, cut into small florets

Your choice of cooked pasta, I used Gluten Free, my husband had wheat pasta.

Go Veggie! Vegan Parmesan to Serve

Directions:
Heat the 1 tsp Olive Oil in a large skillet over medium high heat and saute the onions and mushrooms until starting to soften. Turn the heat down to low and cook, stirring frequently, until caramelized, about 20 minutes. Set Aside.

While your onions and mushrooms are cooking, steam the broccoli for about 5 minutes, until desired doneness. Set Aside.

Start cooking your pasta, according to package directions. While your pasta is cooking, start the sauce.

For the sauce, blend the Roasted Garlic Cloves with the Cashew Milk on high speed until blended well, then transfer to a small saucepan over medium heat, add the rest of the sauce ingredients and whisk until blended. Heat until almost boiling, then whisk in the cornstarch slurry a bit at a time until desired thickness. 

Your pasta should be done by now, so drain and throw back in the pan, add the broccoli and caramelized onions and mushrooms. Stir gently. Add about 1 cup of sauce per 2 cups of cooked pasta. Mix well until all of the pasta and veggies are coated with the sauce.

To serve, sprinkle a little of the Go Veggie! Vegan parmesan-style blend on top.



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