INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 6 tablespoons vegan butter
- 1/2 medium yellow onion, diced
- 2 large cloves garlic, minced
- 6 tablespoons all-purpose flour (I use white whole wheat)
- 2 rounded teaspoons powdered vegetable base (or 2-3 bouillion cubes; not the extra large ones for 2 cups of liquid)
- Pinch sea salt
- 2 cups water (or your favorite unsweetened non-dairy milk)
- 1/4 cup Go Veggie! Dairy Free Cream Cheese Alternative
- 1-8 ounce package Go Veggie! Dairy Free Mexican Flavor Shreds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder (mile or hot, your choice)
- 1/4 teaspoon oregano
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon freshly gound black pepper
- 2 poblano peppers, stemmed, seeded, halved, roasted under the broiler until skin blackens (about 5 minutes), skin removed, and finely diced
- 8 ounces rotini pasta, cooked according to package directions, drained, rinsed, and drained again
- Crunchy Topping:
- 1 tablespoon vegan butter
- 1 cup Panko bread crumbs
- 1/4 cup Go Veggie! Dairy Free Parmesan Style Grated Cheese
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray. In a medium saucepan, melt butter over medium-high heat. Add onion, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook and stir for another minute. Whisk in flour to make a roux, cooking and whisking for a couple of minutes to remove raw flour taste. Slowly whisk in vegetable base and water. (Note: you may substitute vegetable stock for vegetable base and water.) And cook for about 7 or so minutes or until sauce is quite thick. Add cream cheese alternative and whisk until melted, followed by shreds and all spices. Check for seasoning, and adjust if necessary. Stir in poblano peppers and then fold sauce into pasta and spoon lightly into prepared dish. Sprinkle topping evenly over the surface, covering completely, and bake, uncovered, for 30 minutes. Let cool for about 15 minutes before serving to allow the sauce to reabsorb back into the pasta.
- Crunchy Topping:
- In a small saucepan, melt butter over medium high. Remove from heat and stir in crumbs and cheese until all ingredients are well combined.
Recipe by The Blooming Platter of Vegan Recipes
NUTRITIONS INFORMATION
