It’s our wedding anniversary tonight so I’m not cooking! We’re going out on the town to celebrate the big 3-year mark. I wanted to stick to my usual tues/wed posting so I’m pulling something from my recipe bank to share. Yes, I have created hundreds of recipes that are on deck to post, so a lot is yet to come!! Today I’m sharing the recipe for pureed veggie baked pasta. I was experimenting one day while sauteing some veggies and wondered what would happen if I pureed them and created a creamy, but creamless, sauce. I like this because it required no grocery shopping – I just pulled veggies from my freezer for the bulk of the recipe. My neighbor Stephanie came over to try and we both liked it a lot, hope you will too!
1 box gluten free rice pasta (or pasta of your choice)
EVOO (extra virgin olive oil)
1/4 large yellow onion, chopped
1 large garlic clove, chopped
Sprinkle of salt, pepper, Italian seasoning & thyme
1/2 cup frozen edamame
1 cup frozen cauliflower florets
1 cup frozen broccoli florets
Pinch of nutmeg
1/2 cup veggie broth (plus more)
1/3 cup breadcrumbs of your choice
1/3 cup vegan mozzarella shredded cheese
1 TBS vegan parmesan
1 TBS nutritional yeast
Sprinkle of Italian seasoning
2 TBS EVOO
Preheat oven to 350 degrees, and start to boil a pot of water.
In a medium sauté pan, drizzle some EVOO and heat on medium. Add the onion, garlic, S&P, Italian seasoning and thyme. Cook for a few minutes until onion starts to soften. Next add the edamame, cauliflower, broccoli, more spices plus the nutmeg. Cook a few more minutes then add the veggie broth. Cook until veggies absorb most of the broth and start to soften a bit (5 minutes or so).
While the veggies soften, you can make your topping. Simply mix all topping ingredients in a small bowl and set aside.
When water starts to boil, drop in your pasta and cook according to box instructions.
Now back to the sauteed veggies. Pour the mixture gently into a blender (or food processor) and puree the mixture until combined. Add some more veggie broth if the mixture is not moving in the blender (but not too much!) You want a thick consistency.
When the pasta is done, drain and pour pasta into a baking dish. Pour the pureed veggie mixture on top and stir gently to coat. Sprinkle on the topping, then bake for 10-15 minutes.
You could top with pine nuts.. truffle oil… hot sauce… Hope you enjoy!