Quantcast
Channel: Kannamma Cooks
Viewing all articles
Browse latest Browse all 1066

Vegan Pasta Verdure

$
0
0
Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce

Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce-Recipe

My earlier recipe for Vegan Penne Rigate Mushroom Bolognese was pinned more than 800 plus times and still running strong. After that recipe post, I have been getting a lot of mails for more lite pasta recipes. I am happy to oblige. This pasta verdure uses cauliflower cream sauce instead of cheese. The sauce is so creamy and smooth and delicious. I promise, you wont miss the cheese. Come with me. Lets make another lite dinner. Lets jump in. “Think left and think right and think low and think high. Oh, the things you can think up if only you try!”

Lets make the cauliflower puree for the sauce.
Boil about 8-10 florets of cauliflower in water until fork tender. Drain the water. Puree the cauliflower in a blender. Add in up to a cup of water while pureeing. Make a fine paste. Set aside.
Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce-Recipe-making-the-sauce

In a wide skillet, add couple of tablespoons of olive oil, chopped garlic and a teaspoon of dried Italian herb mixture. (Any store bought kind will do. Mine had oregano,thyme,dried garlic and basil). Waking up the spices and herbs in oil is the best method to bring them alive. Its the indian technique of tempering spices called the tadka that not only works wonders on Indian cooking but to any cooking. It works every single time. I do it for all my cooking. Not just Indian.
Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce-Recipe-tempering

Once the garlic starts to brown, add in the onions and the veggies. I used peeled and diced zucchini, carrots and peas. Add in a teaspoon each of salt, pepper, soy sauce and sugar. The sugar helps in caramelizing the veggies. Soy sauce gives it a nice umami as we are not adding any cheese in this recipe. Saute until the vegetables are AL-dente.
Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce-Recipe-saute-veggies

Once the veggies are cooked, add in the cauliflower puree, red bell peppers, pasta and the juice of a lemon. Stir well for a minute. Remove from heat.
Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce-Recipe-finishing

For the garnish:
Heat a teaspoon of olive oil in a pan and add in fresh coarse bread crumbs and saute till brown. Sprinkle on the pasta and serve hot.
Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce-Recipe-roasted-bread-crumbs

Vegan-Pasta-Verdure-In-Cauliflower-Cream-Sauce

Vegan Pasta Verdure in Cauliflower Cream Sauce
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
414 calories
69 g
0 g
10 g
13 g
2 g
315 g
769 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
315g
Servings
4
Amount Per Serving
Calories 414
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 769mg
32%
Total Carbohydrates 69g
23%
Dietary Fiber 7g
30%
Sugars 11g
Protein 13g
Vitamin A
129%
Vitamin C
159%
Calcium
9%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 grams Penne Pasta
  2. 300 grams cauliflower
  3. 2 tablespoon Extra Virgin Olive oil
  4. 1 teaspoon dried Italian herb mixture (Any store-bought variety is fine)
  5. 4 cloves garlic chopped fine
  6. 1 medium onion sliced
  7. 1/2 cup peas
  8. 2 carrots, diced
  9. 1 medium zucchini peeled and diced
  10. 1 teaspoon salt
  11. 1 teaspoon pepper powder
  12. 1 teaspoon sugar
  13. 1 teaspoon soy sauce
  14. 1 medium red bell pepper, sliced
For the Garnish
  1. 1/4 cup fresh coarse bread crumbs
  2. 1 teaspoon olive oil
Instructions
  1. Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 10 minutes. Drain and set aside.
  2. Boil about 8-10 florets of cauliflower in water until fork tender. Drain the water. Puree the cauliflower in a blender. Add in up to a cup of water while pureeing. Make a fine paste. Set aside.
  3. In a wide skillet, Add in couple of tablespoons of olive oil to a pan, Add the chopped garlic and a teaspoon of dried Italian herb mixture.
  4. Once the garlic starts to brown, Add in the onions and the veggies. I used zucchini, carrots and peas. Add in a teaspoon each of salt, pepper, soy sauce and sugar. Saute until the vegetables are AL-dente.
  5. Once the veggies are cooked, add in the cauliflower puree, red bell peppers, pasta and the juice of a lemon. Stir well for a minute. Remove from heat.
For the garnish
  1. Heat a teaspoon of olive oil in a pan and add in fresh coarse bread crumbs and saute till brown. Sprinkle on the pasta and serve hot.
beta
calories
414
fat
10g
protein
13g
carbs
69g
more
kannamma cooks http://kannammacooks.com/

Viewing all articles
Browse latest Browse all 1066

Trending Articles