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 a more efficient, well-behaved person could do it in half an hour.
A few notes about ingredients:
- After you drain the chickpeas, you probably want to pat them dry with a towel before you add the oil and seasonings. That crispy crunch is the best part!
- I've never seen 2 Brother's Seasoning in a grocery store (or on Amazon), and it's annoying to pay shipping just for a spice mix, but I seriously eat it every day. I put it on everything. I give it to people as Christmas gifts. It's that good.
- I mention this every time I use nutritional yeast, but it's 1000x better than it sounds. Some vegan people I know call it "nooch," which in my opinion makes things even worse somehow. But it's delicious and definitely the key ingredient to make the sauce taste cheesy.
- This recipe mentions Minimalist Baker's vegan parmesan, and I do usually keep some of that in my fridge, but putting a recipe within a recipe is playing dirty and everybody knows it. Last time I made this pasta, I didn't have any vegan parmesan in the fridge, so I added 1/4 cup of raw cashews (because that was the measuring cup I already had out) plus some extra nutritional yeast just to be on the safe side. This isn't the kind of recipe you have to measure carefully, so you know, it's like every other recipe I've ever posted.
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