<h1 class="pgc-h-arrow-right" data-track="1" > vegan cream macaroni</h1>
Inspired by summer products and a love of pasta, this dish includes sautéed cucumber, roasted cherry tomatoes and a light vegan sauce.
The result is an incredibly hearty yet light pasta with plenty of green vegetables in it. Only 10 ingredients are needed. Let's get down to work!
For vegetables, we sauté pumpkin and then add salt, pepper, Italian herbs and red pepper flakes to add seasonings and calories. After the vegetables are tender, we stir in the spinach and cook until they wilt.
Depending on the season, these vegetables can be exchanged for fresh and usable vegetables. We think other vegetables are good as well, including red bell peppers, asparagus, roasted Brussels sprouts and roasted cauliflower. For spinach, we think other delicate vegetables will be delicious.
For tomatoes, we pair them with slow-roasted tomatoes. The slow baking process enhances the flavor and makes them taste like candy!
<h1 class="pgc-h-arrow-right" data-track="12" > how to make pasta juice</h1>
To make vegan pasta sauces, we use cashew nut base materials because they produce a creamy texture and neutral flavor.
Add them to a small blender to thicken it and add nutritional yeast to make it tacky. Salt will enhance all flavors, then dilute with water or almond milk into a pourable sauce.
Then pour the sauce over the vegetables and pasta and stir the mixture until it is mixed. Then gently stir in the slowly roasted tomatoes. The result is a colorful vegan pasta filled with fresh summer vegetables!
Finally we wanted to garnish with fresh herbs (e.g. basil or parsley), vegan Parmesan cheese and a little paprika!
Hope you enjoy this creamy white pasta!
It can be eaten alone or with salads, vegetables or Italian-style dishes, it's delicious! We think it pairs particularly well with our chickpea Caesar salad, lemon arugula salad and/or best vegetarian meatballs.
<h1 class="pgc-h-arrow-right" data-track="24" > vegan cream macaroni</h1>
A light white vegan pasta with summer vegetables for a wide range of uses with 10 ingredients and a delicious plant-based pasta or main course!
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time; 1 hour
Serving Size: 1 serving
Type of cuisine: Gluten-free, vegetarian
<h1 class="pgc-h-arrow-right" data-track="37" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="39" > roasted tomatoes</h1>
1 cup cherry/grape tomatoes, cut in half
1 teaspoon oil selection
1 pinch of sea salt
<h1 class="pgc-h-arrow-right" data-track="43" > sauce</h1>
1/3 cup raw cashews
2-3 tablespoons Nutritional yeast
1/2 teaspoon sea salt, add a little flavor
1 cup water or unsweetened almond milk
<h1 class="pgc-h-arrow-right" data-track="49" > pasta</h1>
Boil water
10 oz gluten-free pasta
<h1 class="pgc-h-arrow-right" data-track="53" > vegetables</h1>
1 teaspoon oil
1/3 cup thinly sliced red onion
1 cup thinly sliced zucchini or zucchini
1 healthy pinch of each sea salt and black pepper
1 teaspoon dried Italian herbs (oregano and basil)
1 pinch of red pepper flakes
2 cups spinach
<h1 class="pgc-h-arrow-right" data-track="61" > optional</h1>
Fresh parsley or basil
Vegan Parmesan cheese
Red pepper flakes
<h1 class="pgc-h-arrow-right" data-track="65" > indication</h1>
Preheat oven to 300 degrees Fahrenheit (148 degrees Celsius). Spread parchment over a baking sheet. Cut the tomatoes in half and sprinkle with a little oil and sea salt. Cut the tomatoes into slices and place on the center rack of the oven. Bake for 30 to 40 minutes, or until the edges dry and the tomatoes shrink slightly.
At the same time, prepare the seasoning by soaking the raw cashew nuts in very hot water for 30 minutes.
Once the cashews are almost soaked, bring a pot of water to a boil and season with a small amount of healthy salt. After boiling, add the pasta and cook according to the packaging instructions. Drain and set aside until served (ideally to prepare the pasta within a few minutes after serving - try the appropriate timing).
At the end of 30 minutes, drain the cashews and rinse, then add to a small blender. Add the remaining seasoning ingredients (nutritional yeast, salt and water or almond milk - we use half water, half almond milk) and mix until creamy and creamy. The sauce should be thin and pourable.
Taste and adjust the flavor as needed, add more nutritious yeast to increase the cheese flavor, add salt to taste and set aside.
Once the sauce is ready, the tomatoes are almost baked and the macaroni is almost ready, heating a large frying pan over medium heat. Once heated, add a small amount of oil to the pan, then add the thinly sliced zucchini, seasoning with salt and pepper, Italian seasoning and a pinch of red pepper flakes. Make sure the pumpkin is in a single layer and does not overlap so that it cooks evenly.
After the bottom of the pan has turned yellow, flip the pumpkin with pliers or spatula and cook on the other side for another 3-4 minutes. After the pumpkin is soft and slightly browned, add spinach (or other vegetable of your choice), stir well, and season with another pinch of salt and pepper.
Pour the cooked drained pasta into the pan and pour over the sauce. Stir to mix. Finally, add the roasted tomatoes and stir.
Serve immediately, or garnish with fresh parsley or basil, vegan parmesan cheese or red pepper flakes. Store the remaining food in the refrigerator for up to 3-4 days.
<h1 class="pgc-h-arrow-right" data-track="76" > notes</h1>
*Nutritional information is a rough estimate calculated using avocado oil and water instead of almond milk, and there are no optional ingredients.
<h1 class="pgc-h-arrow-right" data-track="78" > nutrition (1 out of 4 servings).</h1>
Serving Size: 1 serving
Calories: 373
Carbohydrates: 64.3 g
Protein: 11.9 g
Fat 9.3 g
Saturated fat: 1.2 g
Polyunsaturated fat: 1.24 g
Monounsaturated fat: 4.17 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 367 mg
Potassium: 450 mg
Fiber: 5.3 g
Sugars: 3.3 g
Vitamin A: 1794 IU
Vitamin C: 17.71 mg
Calcium: 38.55 mg
Iron: 2.51 mg