Pasta Bake with Cauli-'Cheese' Sauce

 

I love pasta! And I love a good pasta bake. Here's a way of adding some veggies to the mix!

Pasta Bake with Cauli-Cheese Sauce

Serves 4-6

250g wholemeal pasta (shape of choice)

1/2 head cauliflower

Cook the pasta per packet directions. Drain and then place in a large baking dish.

Break the cauliflower into pieces and place in a bowl of water & microwave on high for 10 minutes until softened.

In a blender combine:

1 small onion, quartered
1/3 cup nutritional yeast
1/4 cup tahini
1 clove garlic
2 Tablespoons cornflour
1 teaspoon sage
And the cooked cauliflower

Blend til smooth and thick.

Pour the cauli-cheese mixture over the pasta & gentle turn the pasta til the cheese sauce has been spread evenly over all the baking dish and all pasta is moistened.

Sprinkle with breadcrumbs, chives and black pepper.

Bake in a preheated 200C oven for 20 minutes until lightly browned on top & warmed through.

Slice and serve.

Gimme a C, Gimme an S, Gimme a T

What's it spell????
Hmmmmm, well I guess I'll never make a cheer-leader....

Cauli, Spinach, and Tahini does make an awesome meal though ;-)

Very versatile, this dish can be served on top of potatoes, pasta, rice, couscous with salad or even as a side dish.

Why not double the recipe and take it to your next pot-luck!!!

For 2 large servings you'll need:
1/2 head cauliflower
1 1/2 cups spinach leaves
1 onion
2 garlic cloves
1 Tablespoon tahini
1 Tablespoon tamari
1/2 teaspoon ground sage
cracked black pepper to serve

Chop the cauliflower into little florets. Chop the onion and garlic. Place into a frying pan. Dry fry for approximately 10 minutes, stirring frequently, until the edges of the cauliflower and onion are browned.

Reduce the heat to low and add the spinach leaves. Gently stir to combine and the leaves will begin to wilt.
Add the tahini and the tamari along with 1/4 cup of boiling water (this will help the tahini to spread). Add the sage. Stir well so the tahini has just covered all the cauliflower pieces. 

Serve topped with freshly cracked black pepper.

Shown here with wholemeal couscous, and lentil burgers.

Pasta with Spicy 'Cheeze' Sauce

I love getting new kitchen items :-)
This was my latest shopping adventure for the kitchen.

So of course after obtaining new pasta bowls, I had to make a new recipe to accompany my lovely new bowls!

This meal ticks all the boxes for what I want in an evening meal.

  -  Easy    
  -  Tasty
  -  Nutritious


To serve 2 you'll need:
2 cups baby spinach leaves
1 1/2 cups wholemeal spiral pasta
1 can butter beans
3/4 cup soymilk
1/4 cup nutritional yeast
2 Tablespoons tahini
1 Tablespoon lemon juice
1 teaspoon paprika
1/2 teaspoon chilli
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder

black pepper, to serve

Bring a pot of water to the boil & add the pasta. Simmer for approx 10 mins, then drain the beans & add to the pasta. Simmer for another 5 minutes until beans are warmed through.
While the pasta is cooking, prepare the sauce.

Combine the soymilk, nutritional yeast, tahini, lemon juice, paprika, chilli, mustard & garlic powder in a small saucepan & whisk until well combined. Put on medium heat & stir continuously for approx 5 mins until the mixture is warm & has begun to thicken.

Drain the pasta & serve over a bed of baby spinach leaves.

Top with a big spoonful of the sauce & a sprinkle of black pepper.

Lentil & Spinach Stew

This is seriously the best meal I've had in soooooooooo long.
The flavours work fantastically together & its so comforting to eat!

(Serves 2)

You'll need:
1 pack of traffic light capsicums - use half of each capsicum
1 onion
1 zucchini
1 tin lentils (I use Woolworths brand no added salt ones)
1/4 head cauliflower
1 tin of tomatoes
100-150g fresh spinach (not silverbeet but actual spinach leaves)
Italian herbs
Cracked black pepper
2 tablespoons unhulled tahini
Sprinkling of nutritional yeast

Cut the onion and capsicums into small pieces.
Place in a warmed frying pan with 1/2 cup water & allow to soften. Do not allow pan to go completely dry - add more water if needed. The water also helps to make the capsicum and onion soft.
Add the chopped zucchini & cauliflower and cook for another 5 minutes.
Drain the tin of lentils and then add them to the pan. Stir until completely mixed in with the vegetables. Add the tomatoes and keep on the heat til mixture is completely warmed through - approx another 5 mins.
Turn the heat off & then put the spinach leave on the top of the mixture. Allow the residual heat to wilt the spinach leaves and then stir stew until well combined.
Serve into bowls & add a tablespoon of tahini on the top. Add a sprinkling of nutritional yeast also.

This is delicious with the tahini stirred into the stew as it thickens & makes it very creamy!

Sweet Potato Patties

You'll need:

1 medium sweet potato

1/4 cup chopped pistachios (walnuts also work great in this recipe if you'd rather)

1 tablespoon soy sauce

1 tablespoon tahini

1 chopped shallot

1/2 teaspoon dried thyme leaves

1/2 cup corn flake crumbs (or more if needed)

Peel and slice the sweet potato. Bring to the boil in a large pot and cook until tender.

Drain & transfer to a bowl & mash well.

Add the chopped nuts, soy sauce, tahini, shallot & dried thyme. Mix well (best done whilst potato is still warm so the tahini melts and stirs more evenly).

Add the corn flake crumbs & stir gently until the mixture becomes slightly thicker & will hold together. You may need more crumbs depending on how moist the sweet potato is.

Press into a burger press or alternatively press into patties with wet hands.

Place on a lined oven tray & bake at 180C for 25 mins until lightly browned.

These are delicious served with my cannellini bean mash or bean salad.

I love my tupperware burger press and recommend it highly. Its so easy to use and the burgers come out perfectly shaped & even every time without sticking to the sides.