Sunday, January 12, 2014

GF Pasta with Vegan Roasted Garlic "Cream" Sauce (One Pot Meal!)

I forgot that I wasn't going to blog on the weekends (so my amazing eggplant stack recipe will have to wait until Monday, sorry!).  Why, you may ask?  Well, because I have something super duper special for all of you on the weekends.  A guest contributor!  We will call the weekends from here on out, 'Weekends With Zanne'.

My friend Zanne, lives in Los Angeles (awesome right?!).  Here is a little bit about her.

Living in Los Angeles makes it easy to become obsessed with eating a plant based diet. With the high cost of living the hubby and I had to cut cost somewhere but did not want to cut out our enjoyment of food. So we decided to make a concerted effort to pack our lunches and eat in as much as possible. Instead of pre-made meals we make pretty much everything from scratch which allows us to make modifications and cut out "garbage" from our diets. Our budget is roughly $80 per weeks for 21 meals. 

This is a rich, one pot meal full of veggies. If you don't have the ones I listed below get creative with whatever you may have in your fridge! Thinking pea shoots and carrots may make the cut next round! 

What You Need:
  • 6 cloves garlic (roughly chopped) 
  • Half sweet onion
  • 1/2 lbs sliced crimini mushrooms-well rinsed and sliced
  • 1 small head broccoli 
  • 1 cup chopped spinach
  • 1 cup arugula 
  • 1 lbs brown rice pasta 
  • 4 cups plain rice milk
  • 1.5 cups white wine
  • Spices to taste (I used a French spice blend, sea salt and pepper)
  • 1/2 c vegan butter-regular if you don't keep strict diet (we make our own vegan's worth it!)
How It's Made:
  • In large pot place onion, 4 cloves of garlic, chopped broccoli stem and mushrooms with 2 tablespoons oil of choice (we are obsessed with grape seed in this household!) Let them sweat it out and brown
  • When browned, add 1/3 of the white wine, allow to cook down and repeat until wine has evaporated. 
  • Add rice milk, broccoli head and pasta. 
  • Stir. 
  • Top of with butter and cover for 10 minutes. 
  • Season to taste. 
  • Add spinach, arugula and remaining garlic. 
  • At this point if needed add a touch more milk. 
It doesn't look sexy, but it is AMAZING!  And it's a one pot meal!


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