Anyone who knows Kathy will tell you she’s already a complete egomaniac so I’m going to stop flattering her now and get to the recipe. (Obviously this is a joke, Kathy is ridiculously humble despite being a prolific author and amazing chef.)
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Veggie Potpie Pasta
By Published: September 1, 2015
- Yield: 6 Servings
Hungry for potpie but too lazy to make it? I feel you so hard. So don't make it. Make this instead. Same diff.
Ingredients
- 3 cups whole wheat pasta shells or a gluten-free version
- 1 15oz can cannellini beans rinsed and drained
- 2 cups plain, unsweetened non-dairy milk
- 1/4 cup nutritional yeast
- 1 tsp marjoram
- 1 tsp thyme
- 1/2 tsp sage
- 1/4 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1-2 Tbs olive oil optional
- 1/4 cup minced white onion
- 1/2 cup chopped mushrooms
- 2 cloves garlic minced
- 1 1 lb package frozen mixed veggies
- 1 12oz package frozen broccoli florets
Instructions
- Cook the pasta according to package directions. Drain, and set aside.
- While the pasta cooks, make the sauce by combining the beans, milk, nutritional yeast, marjoram, thyme, sage, rosemary, salt and pepper in a blender. Blend until smooth and set aside.
- In a pan large enough to hold the pasta and all the veggies, heat the oil over medium heat. (If oil-free, you can use water instead.) Add the onion and saute about 5 minute - until translucent. Stir in the mushrooms and garlic and cook until the mushrooms cook down - about 10 minutes.
- Add the mixed veggies and cook 10 more minutes. Then, add the sauce and broccoli. Cook until the carrots and broccoli are fork tender.
- Add the pasta and heat for a few minutes until the pasta is hot.
- For an even creamer sauce, add 1/2 cup of cashew pieces to the blender.
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