Pasta and Vegetables with White Sauce
Recipe by Susan Voisin // Fat Free Vegan Kitchen
1 pound whole wheat rotini pasta (we use brown rice pasta)
1 1/2 cup cooked chickpeas, or 1 can rinsed and drained
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
2 cups plain unsweetened soy milk (we use plain almond milk)
6 cloves of garlic, peeled and pressed
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes (or to taste)
generous grating of black pepper
5 tablespoons of nutritional yeast
2 teaspoons cornstarch or potato starch (we use arrow root)
1 1/2 teaspoons salt or salt - free seasoning (or to taste)
- Bring a large pot of water to a boil, and cook the pasta according to instructions on package. About a minute before it's done, add the chickpeas and cook briefly to heat them through. When the pasta is al dente, scoop out and set aside a cup of the cooking water. Then drain the pasta well and return to the pot or large serving bowl.
- While the pasta is cooking, steam the veggie until just tender. Add them to the pasta.
- While the pasta and veggies are cooking, make the sauce: Combine in a medium saucepan the soy milk, garlic, herbs and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes or until the pasta is done. Add 1/2 cup of the pasta cooking water and the nutritional yeast. Stir the starch into 1/4 cup of cool water and add it to the sauce, stirring well. Increase heat and cook until the sauce boils and thickens slightly. Check seasonings and add salt to taste.
- Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of the reserved pasta water. Sprinkle with extra red pepper flakes if desired and serve immediately.
*We just put our pasta in a bowl, add the veggies, then pour sauce over our bowl. That seems to work best for us! This dish has a spicy KICK to it because of the crushed pepper flakes!
If you haven't tried Brown Rice Pasta I highly recommend it!
I wish I would of know about this stuff way before I went vegan! It's the best pasta I have ever had!