The dark cold of of this solstice night brings forth the desire for creamy comfort food. Wrap me in your warmth - this dish is pure love and light.
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup vegetable broth, divided*
1/4 cup raw cashews, soaked overnight and drained
1 cup unsweetened non dairy milk ( I use almond or cashew)
2 T nutritional yeast
1/4 t sea salt
1/4 t white pepper
Optional: finely chopped herbs like sage or parsley or thyme
Heat a high sided skillet over medium heat until hot. Add onion and cook stirring constantly until it begins to brown and stick to skillet ( that's right - no oil). This takes about 5 minutes of vigilance. Stir in garlic and a few tablespoons of broth and cook, stirring, until onions are tender and broth has evaporated. Transfer this mixture to a blender, adding remaining broth, cashews, non-dairy milk, yeast, salt and pepper. Blend until very, very smooth. If you are using herbs, you can stir in at this moment.
8 ounces of spiral type pasta, cooked.
1 T vegan parmesan ( very optional)
1/2 cup breadcrumbs
a smidge of olive oil
Mix bread crumbs with olive oil.
In a separate bowl, mix the cooked pasta with the sauce. Place in a very lightly oiled dish. I used an 8x8 glass baking dish. Spread the bread crumbs on the top and dust with the smoked paprika.
Bake at 375 for 25-30 minutes