I couldn't let today pass without posting a vegan recipe. Happy first day of spring! Happy #InternationalDayOfHappiness! Happy #Meatout2015!
Last night I was still in leftover mode. I needed to use up the second roasted squash and the remainder of the roasted garlic. I remember a squash pasta recipe that I'd done not too long ago, and took inspiration from it to create a lovely vegan dish for myself for dinner. Who doesn't love mac 'n cheese?
Lisa's Asparagus Mac 'n "Cheese"
1 small roasted acorn squash
1 head of roasted garlic
1 bag of GoGoQuinoa penne pasta
1/4 tub of Tofutti Better Than Cream Cheese
1 sprig of rosemary
1/2 fresh or frozen red chile
I put a bit of olive oil in a pan, and fried my rosemary and chile for a couple of minutes, while I got a pot of boiling water on to boil. I scooped the squash out of it's skin with a spoon, and added it to the pan. I squeezed the garlic out of it's paper and added it as well. I broke the squash up a bit and thinned this mixture out with water until it became the right consistency for a pasta sauce. I threw in a couple of small handfuls of nutritional yeast for added cheesiness, then added the Tofutti cream "cheese" and seasoned to taste.
In the meantime, I washed and chopped my asparaus, leaving the tips off to one side. I briefly boiled the asparagus in the water and removed it when it was just a touch under done, then added the pasta until al dente. I threw the asparagus tips into the sauce for about a minute, just to soften. Then I removed the sauce from the heat, and I drained the pasta (reserving a cup of pasta water for later). I combined the pasta with the sauce and voila, dinner was served.
Just the perfect combination of sauce, pasta and veggies in my opinion. Creamy and cheesy....I doubt anyone would realize that it was dairy-free if they didn't know different. However, it was just me, so lots of left overs for tonight!