Ingredients
Recipe by: WFPB Me (inspired by "The Minimalist Baker")
__Onion, 1/2 medium sized, chopped small
__Shallot, 2, chopped small
__Small Tomatoes of your choice, about 20, cut in half (I used grape tomatoes)
__Garlic, 4-6 cloves, chopped small
__Mushrooms of your choice, 1-2 handfuls, chopped small
__Asparagus, 8-10 stalks, chopped small
__Broccoli, 1 small head, chopped small
__Noodles of your choice, about 2-3 cups (I used Fusilli)
__Flour of your choice, 2-3 spoonfuls
__Plant milk of your choice, 3 cups (I used soy milk)
__Garlic powder, heavy layer
__Oregano, medium layer
__Nutritional yeast, heavy layer
__Black Pepper, light layer
__Salt, light layer at the end
Plantiful Add-ins
__Dark Leafy Greens of your choice, chopped small
__Carrots, chopped small
__Tofu, chopped small
__Cauliflower, chopped small
__Any other veggie you can think of!
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Pre heat oven to 375 degrees fahrenheit
Step 2
Place chopped tomatoes on to baking sheet with parchment paper. Bake for 15-20 mins once oven is fully heated
Step 3
Fill medium sized pot with water and bring to boil. Add pasta once bubbling. Cook for 10-15 minutes
Step 4
Add chopped veggies to a wide pan on medium-low heat with splash of water.
Step 5
Once roasting tomatoes are finished, add them + all spices to the veggie pan.
Step 6
Once veggies have cooked, add 2.5 cups of the plant milk to the pan.
Step 7
Sprinkle the flour on top of veggies and milk. At the same time, stir everything together with a wooden spoon to make sure there no clumps of flour.
Step 8
Let sit and thicken with lid on for 1-2 minutes
Step 9
Strain cooked pasta and add to veggies. add last 1-2 cup of plant milk. Combine everything with a spoon
Step 10
Let sit for about 2-5 minutes. Taste check & enjoy!