Meatless Monday: Rice Pasta with Vegetables and Creamy Rosée Sauce
Lately, my weeknights (and okay, weekends) have been spent planning my upcoming wedding. There are stamps, postcards, paper, twine, miscellaneous
Lately, my weeknights (and okay, weekends) have been spent planning my upcoming wedding. There are stamps, postcards, paper, twine, miscellaneous crafts, wedding magazines and library books strewn across my apartment haphazardly. We’re doing a lot of DIY, which I adore. But it takes up a lot of time and therefore leaves zero time for everything else. Lately, to save time, I’ve been throwing together simple dinners with whatever ingredients are in my fridge. That’s how this creamy dairy-free rosée pasta was created.
3 cups rice pasta
1 small can organic crushed tomatoes
1 medium yellow onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow zucchini, chopped
3 medium carrots, chopped
1/2 cup mushrooms, chopped
Salt and pepper
1/2 cup cashes, soaked in water for one hour or overnight
3/4 cup almond milk
1/4 cup nutritional yeast
1/2 tsp. black pepper
2 garlic cloves
Juice of one lemon
In a pot of boiling water, cook pasta according to package directions. Meanwhile, in a medium saucepan, heat olive oil and add your veggies. Cook on low to medium heat and let cook while making your sauce.
In a food processor (I used a magic bullet) blend cream sauce ingredients until smooth.
Drain water from pasta. Combine cream sauce with can of crushed tomatoes and add to the veggies when they’re finished cooking. Mix to combine and continue cooking until heated through. Combine pasta with desired amount of sauce, season with salt and pepper. Enjoy!
-Katharine Watts, Associate Web Editor