14 March 2015

creamy zucchini pasta bake

Serves 4



Poppy cooks…
  1. Saute
    zucchini, diced,
    2 carrots, diced
    ,
    handful green beans, chopped,
    1 cup purple cabbage, diced,
    4 garlic cloves, minced,
    pinch of italian herbs (such as marjoram, basil, rosemary, oregano, thyme), celtic sea salt + cracked black pepper in
    olive oil, then set aside.


  2. To make sauce heat
    1 tablespoon nuttelex and
    2 tablespoons olive oil in a small saucepan, then add
    4 tablespoons brown rice flour or buckwheat flour and stir with a whisk to form a paste.


  3. Slowly add
    2 cups rice milk, followed by
    1/4 cup nutritional yeast flakes,
    1 teaspoon garlic powder,
    1 teaspoon celtic sea salt,
    1/2 teaspoon ground nutmeg,
    1 teaspoon rice wine vinegar and
    1 teaspoon dijon mustard, stirring on low heat until it thickens.


  4. Cook
    500g buckwheat pasta or brown rice penne in accordance with packet instructions.


  5. Drain the pasta then combine in a baking dish with zucchini, 
    1/2 cup semi sun-dried tomatoes, quartered, sauce and sprinkle with
    chives, chopped.


  6. Bake in a 180ºC oven for 20 minutes or until it starts to crisp on top.

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