Wednesday, May 14, 2014

pasta bake with cauliflower and squash

Cauliflower makes for a healthy and yummy pasta sauce. This recipe is really a guideline; any vegetables could be substituted for the squash.

16 ounce box of pasta

1 head of cauliflower
1 tsp garlic powder
1 tsp onion powder
2 TB nutritional yeast
good squeeze of lemon juice
1 tsp salt
black pepper
1 cup vegetable broth

1 zucchini, diced
2 summer squash, diced
1 medium red onion, diced
1 large tomato, diced
1 large ear of corn, kernels sliced off
2 cloves of garlic, minced
1 tsp dried basil
1 heaping tablespoon butter

Cook the pasta until al dente. Drain and set aside.
Meanwhile, steam the cauliflower for 12-15 minutes until soft. Let it cool a bit and then blend together with the garlic and onion powders, nutritional yeast, salt and pepper, lemon juice, and vegetable broth, until smooth. This will yield about 4 cups.
In a few tablespoons of olive oil, sauté the onion with a pinch of salt until the onion starts to get soft. Add the squash, zucchini, garlic, basil, and black pepper and cook until everything is just tender. Add the tomato, corn, and butter. Turn off the heat and stir until the butter is melted.
Add the pasta and cauliflower sauce and stir to combine. Pour into a 9 X 11 pyrex pan. Cover with aluminum foil.
If you are going to bake this straight away, you would decrease the cooking time. I made it earlier in the day and refrigerated it until dinner time, so I baked it at 400 degrees for 20 minutes, covered. Uncovered and cooked for another 20 minutes, until the top started to get crunchy.

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