Saturday, August 2, 2014

Vegan Basil Cream Pasta Bowls

I used bean pasta for my noodles, and roasted brussels sprouts and squash for the vegetable. Don't limit yourself though, you can use any vegetables you want - broccoli, zucchini or kale would be great too. The vegan basil cream is seriously yummy and completes the bowl! I used the leftover cream as a salad dressing. You can even drizzle it on top of fresh strawberries for a dessert! I'd just leave the garlic out if you decide to use it for a dessert sauce.


Vegan Basil Cream Pasta Bowls
by Sarah Farsh August 2nd, 2014
  • bean pasta, I used Explore Asian Organic Mung Bean Fettuchini 
  • roasted veggies of choice, I used brussle sprouts and butternut squash
  • 1/2 cup raw, unsalted cashews 
  • 1/2 cup plain almond milk, and maybe an extra splash!
  • 3 tbsp nutritional yeast
  • 3 cloves raw garlic
  • 1 tbsp rice wine vinegar 
  • a big handful of fresh basil leaves
  • 1 tsp herbes de provence
  • salt/pepper to taste
Roast off your veggies of choice. Meanwhile, boil water for pasta, cook pasta and drain. To make sauce, place cashews, almond milk, garlic cloves, nutritional yeast, rice wine vinegar, basil leaves, herbs de provence, salt and pepper into VitaMix or high powered blender and blend all ingredients together until it turns into a cream. Set up your pasta bowls by starting with a layer of pasta, roasted veggies, and drizzle basil cream on top. Add fresh basil for garnish!


2 comments:

  1. Sounds yummy!
    You say to leave out the garlic if you intend to use the cream over dessert... But, am I having a dim moment, or is garlic not mentioned in the recipe?? x

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  2. I knew I had forgotten something!! I just added the garlic part - it's definitely an important ingredient for the savory version. Thanks Zola! And let me know how you like it :)
    -S

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