Go for tricolor rotini on this pretty summery casserole from veteran cookbook creator Robin Robertson’s latest cookbook, Vegan Mac and Cheese, to reflect the attractive colours of the recent greens within the dish.
What you want:
For the sauce:
1 giant Russet potato, peeled and chopped
1 medium carrot, chopped
2 garlic cloves, peeled
½ cup unsalted uncooked cashews
⅓ cup dietary yeast
2 tablespoons olive oil
1½ teaspoons smoked paprika
1 tablespoon white miso paste
1 tablespoon recent lemon juice
⅛ teaspoon salt
⅛ floor black pepper
For the pasta and greens:
16 ounces tricolor rotini
2 cups small broccoli florets
3 scallions, white and inexperienced components, minced
2 cups chopped spinach
1 cup cherry tomatoes, halved
¼ cup roasted hulled sunflower seeds, for garnish
Handful small basil leaves, for garnish
What you do:
- For the sauce, in a medium pot, mix potato, carrot, garlic, and cashews with sufficient water to cowl. Place pan over excessive warmth and convey to a boil. Cook dinner till greens are tender, about 10 minutes. Reserve 2 cups of cooking water, drain, and switch cooked greens and cashews to a blender, together with reserved cooking water.
- Into blender with greens, add remaining sauce components. Mix till clean. Put aside.
- For the pasta, cook dinner based on package deal instructions till al dente. About 5 minutes earlier than pasta is completed, add broccoli to pot. Drain pasta and broccoli and return to pot.
- Place pot over low warmth, add scallions, spinach, and cherry tomatoes, and toss to mix.
- Pour sauce over pasta and greens and toss to mix, heating all through. Switch to a big serving dish, garnish with sunflower seeds and basil leaves, and serve.