Ingredients
Scale
For the Pasta
- 1 serving of pasta (1 cup cooked or a quarter in diameter dry)
- 1 cup cauliflower florets, steamed
- 1 cup broccoli florets, steamed
- 2 Tbsp olive oil
- 1/4 cup onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 block tempeh, cut into 1/2 inch cubes
- 2 Tbsp gluten-free tamari
- 2 cups kale, chard or spinach, coarsely chopped
- 2 Tbsp capers
For the Cream Sauce
- 3/4 cup cashews, soaked and drained (note: use cashew or almond butter if you don’t have a high powered blender)
- 1/3 cup water
- 2–3 Tbsp nutritional yeast
- 1 tsp gluten-free tamari
- 1 clove of garlic
- pinch of sea salt
Instructions
- Cook pasta as directed (or use leftovers).
- Cut broccoli and cauliflower in desired bite size pieces and place in a separate bowl.
- In a pan over medium heat, heat olive oil and add in garlic and onions. Cook until fragrant (about 5 minutes).
- Add in tempeh and tamari and cook until tempeh is slightly browned.
- Add cooked vegetables in with steamed broccoli and cauliflower and mix in capers and greens of choice.
- Mix thoroughly, allowing heat from tempeh to wilt the greens. Set aside.
- Blend the sauce ingredients together until smooth and creamy.
- In a large mixing bowl, mix together vegetables, pasta and sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Keywords: pasta, gluten-free pasta, vegan pasta, fettuccini, fridge bits fettuccini, vegan cream sauce
