Sunday, August 3, 2008

Penne Primavera


This is the dish I made for our church's vegetarian potluck yesterday. Here's the recipe:

4 cups cooked whole wheat penne pasta
2 medium tomatoes, chopped
1 cup sliced baby portabello mushrooms
1 zucchini, thinly sliced
1 medium onion, thinly sliced
2 medium cloves of fresh garlic, crushed and diced. Add just prior to adding cashew sauce.
Saute' all the veggies in olive oil and then add cashew sauce:

1 cup raw cashews
2 tbsp nutritional yeast
2 tbsp dry "chicken" broth powder
1/4 tsp savory seasoning
salt to taste
Blend all cashew sauce ingredients in a blender for two minutes until smooth, then:

Cook until thick, mix in 1/2 cup vegan sour cream.
Mix well, pour over pasta

Bake in 350 degree oven for half an hour

Every vegetable in this pasta dish came from my garden except for the mushrooms. Of course the freshness and extra flavor made the dish especially good.

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