Rotini “Alfredo” with Roasted Vegetables

Aerial Bowl of Pasta, FlowersRemember that Spinach-Cilantro Pesto from a few days back?  Here’s where you can use it.  I’ve tried a quite a few different cheez sauces and this one pleases my taste buds more than all of the others.  I think the reason is the rather hefty amount of nutritional yeast and the lack of soy milk.  I love soy milk, but it can be a bit rich and heavy in sauces and not in a good way – at least to me.  This makes for a quick and easy supper.

Rotini “Alfredo” with Roasted Vegetables
Serves 4

vegetable broth, as needed for sauteing
1 onion, roughly chopped
4 cloves garlic, chopped
1/2 cup vegetable broth or water
2 tsp. dry mustard
1/2 cup pine nuts, toasted
1 tsp. Bragg Liquid Aminos or soy sauce
1/4-1/2 tsp. chile powder
1 cup nutritional yeast
1/2 tsp. of salt, if needed
dash ground black pepper

13.25 oz. box of rotini (or your favorite noodle; BTW, when did pasta stop coming in 1 pound quantities??)

Roasted vegetables (use what you love, by all means):
1 small eggplant, sliced
1 zucchini, sliced
1 onion, cut in half and thinly sliced
red, yellow or orange bell pepper, seeded and sliced

Spinach-Cilantro Pesto

This is simple: line a baking pan with aluminum foil and place the veggies on it in one layer.  Broil at 500F, watching closely and turning once, until they’re soft and slightly charred.  Set aside.

Make the sauce:
While you’re getting the sauce ingredients together, get a big pot of water going on the stove so you can multi-task and have the noodles cooked by the time the sauce is done.  In a skillet, saute the onions in a little bit of vegetable broth for about 3 minutes.  Add the garlic and saute for a couple more minutes, adding vegetable broth as needed to prevent sticking.  Transfer to a blender, add the remaining sauce ingredients (through the black pepper) and blend until smooth.

Transfer to a saucepan and keep on low heat to stay warm while the pasta finishes cooking.

Drain the pasta and put it back in the pot you boiled it in – pour on the sauce and stir to get that creamy goodness all over the noodles.  Divide amongst four plates, top with roasted vegetables and Spinach-Cilantro pesto, if using.

Bowl of Pasta, Roasted Veggies(The sauce recipe comes from Vegan with a Vengeance, by Isa Chandra Moskowitz with minor changes: reducing the amount of chile powder – I find the flavor a bit too dense – and omitting the olive oil to saute the onion and garlic.)

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2 thoughts on “Rotini “Alfredo” with Roasted Vegetables

  1. trueindigo says:

    The toasted pine nuts sound great! I never noticed this recipe in VwaV, thanks for the attention and tweaks for gave it!

  2. veganelder says:

    I love these sorts of dishes….thank you.

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