Pasta and Veggies with Cheesy Sauce
Use regular or whole-wheat pasta, though whole-wheat pasta might add some sweetness to the dish. Ditalini works well if you want a change from elbow macaroni. I default to broccoli for this dish, but you could use cauliflower, baby broccoli, spinach, or kale. Or whatever you like or already have on hand.The directions have you add your vegetables five minutes before the pasta should be done cooking, mainly to save you from having to use a second pot. I understand the timing of both the pasta and veggies can be tricky -- feel free to cook pasta and veggies separately and combine them afterwards. This recipe makes about 5 cups of the cheesy sauce.
Equipment
- high-speed blender (or food processor)
- large pot (for cooking pasta and veggies)
Ingredients
Pasta and veggies
- 8 ounces uncooked elbow macaroni (or fusilli, rotini, or other bite-sized pasta)
- 6 cups small broccoli florets (or cauliflower florets, etc.)
Cheesy sauce
- 1/2 cup raw cashews (about 2.5 ounces or 70 grams)
- 1 cup hot low-sodium vegetable broth or water
- 1 (15-oz) can white beans, rinsed and drained (or 1 1/2 cup, cooked)
- 2/3 cup nutritional yeast
- 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
- 2 tablespoons dijon mustard
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons white miso
- 2 teaspoons smoked paprika
- 1 teaspoon corn starch
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canned pure pumpkin puree
- 1 3/4 cup plain unsweetened soy milk (or other nondairy milk)
Topping
- 1/4 cup chopped almonds or walnuts, toasted
Instructions
For the sauce
- In a high-speed blender, add the cashews and broth and process until smooth. Add the beans, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, miso, paprika, cornstarch, and pepper. Process until completely smooth, stopping to scrape the sides as necessary. Add the pumpkin and soy milk and process until smooth. Taste and adjust for seasonings. Set aside.
For the pasta and veggies
- Cook the pasta in a large pot of boiling salted water until just tender. About 5 minutes before the pasta is done cooking, add the broccoli. Drain the cooked pasta and broccoli well (but don’t rinse it!) and return to the pot. (Or you can cook the pasta and broccoli separately. If you do, combine pasta and broccoli in one large pot.)
- Pour the sauce over the pasta and broccoli in the pot and heat over low heat, stirring gently to combine and heat through and prevent scorching, about 5 minutes, depending on the initial temperature of the sauce
- Let sit on very low heat for 10 minutes. The sauce should thicken as it sits. (It will definitely thicken if refrigerated.)
For serving / topping
- Divide mixture onto serving bowls or plates. Sprinkle with the toasted nuts. Serve.
Notes
Nutrition facts are, as always, approximate.
Nutrition
Nutrition Facts
Pasta and Veggies with Cheesy Sauce
Amount per Serving
Calories
674
% Daily Value*
Fat
17.5
g
27
%
Saturated Fat
2.2
g
14
%
Trans Fat
0
g
Polyunsaturated Fat
2.7
g
Monounsaturated Fat
7
g
Cholesterol
0
mg
0
%
Sodium
609
mg
26
%
Potassium
1352
mg
39
%
Carbohydrates
88
g
29
%
Fiber
21
g
88
%
Sugar
8
g
9
%
Protein
44
g
88
%
Vitamin A
1422
mcg
158
%
Vitamin C
103
mg
125
%
Calcium
313
mg
31
%
Iron
9.9
mg
55
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition facts, if provided, are approximate and are for reference only. Values may vary depending on the ingredients, ingredient brands, and varieties used. Calculated by mynetdiary.com.
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