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#15 #Vegan #Pasta #Sides #to #Try #This #Thanksgiving!
#Healthy #Thanksgiving #Recipes
#Roasted #Veggie #Pasta #With #Sage #Cream #Sauce
Ingredients
#Healthy #Thanksgiving #Recipes
#Roasted #Veggie #Pasta #With #Sage #Cream #Sauce
Ingredients
- 1/2 cup chopped sage
- 1 large garlic clove
- 3 tablespoons olive oil
- 3 tablespoons flour
- 4 cups almond milk
- 2 tablespoons nutritional yeast (optional)
- Salt and pepper, to taste
- 1/2 pound of pasta
- 3 cups roasted vegetables, such as beets, turnips, parsnips, and butternut squash
- Cook pasta according to package directions. Set aside
- To cook the vegetables, preheat oven to 375°F. Cut vegetables into a small dice and roast with olive oil, salt, and pepper for about 40 minutes or until tender. Add to the pasta
- To make the cream sauce, heat olive oil in a pot. Add the sage and garlic, and saute for about 3 minutes (you will see the sage go from a light green to dark green). Add the flour and whisk to combine with oil. Slowly pour in the almond milk, whisking as you add.
- Bring sauce to a boil, then reduce heat and simmer for about 10 minutes. Add nutritional yeast, salt, and pepper. Using a hand blender, blend until sage is broken up and sauce is smooth.
- Combine sauce with the pasta and serve...Full Recipes
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