Creamy Pasta with Roasted Veggies
Adam and I have been enjoying this dairy-free pasta sauce for a while, but a few weeks ago I served it to my very favorite cook, Jan Case, and SHE liked it, so I decided it deserved a spot on the blog. To be fair, it is pretty freaking delicious. It's very similar to my Plant-Based Pasta Carraba , which is really just a variation on Minimalist Baker's alfredo . Usually I don't like to play favorites with my recipes... But of all the iterations of this meal I've tried, this is the best one! With dairy-free "alfredo" sauce, it's not just about replacing the creaminess -- you also need to replace the saltiness of the parmesan cheese. Roasted, crispy, salty broccoli and chickpeas are perfect for that. This is also the kind of meal you could get on the table in about 30 minutes. Note: I'm saying you could get it on the table that fast. I will invariably get distracted by wine and/or chit chat, but I'm looking at the recipe thinking ...
