Creamy Vegetable Fusilli

Author: Heather Leno
Servings: 8 Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients:
Vegetables
  •  3/4 cup carrots sliced in 1/4″ pieces
  • 1 small head (2 cups)  broccoli florets   
  • 1 cup zucchini sliced 1/4″ or cauliflower florets
  • 1/2 – 3/4 cup sweet or mild onion, quartered and sliced
Pasta
  • 1 cup colored fusilli or pasta spirals*
  • 1 3/4 cups whole-wheat fusilli or pasta spirals*
Sauce
  • 1 cup water
  • 2/3 full cup raw cashews
  • 3 tbsp flour
  • 1 tbsp McKay’s Chicken-like Seasoning, Vegan –to make your own, see Chick-Like Seasoning
  • 1 teas nutritional yeast flakes
  • 1 teas salt
  • 1 teas onion granules
  • 1/2 teas garlic granules
  • 1/4 + 1/8 teas celery salt
  • ——–
  • 2 cups hot water
  • 1/2 teas dried basil 
Instructions:
Pasta and Vegetables
  1. Layer veggies in steamer, carrots and onions first.  If using zucchini add on top of other veggies after they have been steaming for 2 minutes.  Steam until just tender, approximately 5 minutes.  Remove from heat, pour into a strainer, and run under cold water to stop cooking so they can retain their bright colors and not get mushy.  Since the entree will be heated altogether, you do not want them to overcook.
  2. Cook pasta. Boil whole-wheat Fusilli for two minutes and then add the colored Fusilli and continue boiling for another 8-10 minutes or until just tender. Remove from heat, pour into a strainer, run under cold water, and drain.
  3. When everything is cool, prepare a baking dish with a light coating of nonstick spray, and layer pasta and vegetables, leaving some vegetables on the top. — They should be about two inches deep. Cover the dish with saran and refrigerate for up to two days until you are ready to serve it.
Sauce
  1. Combine all but last two cups of water for the sauce in a blender. Blend until completely smooth–no grittiness at all. Pour into a sauce pan.
  2. Rinse blender with last two cups of hot water and add it to the saucepan along with the basil. Cook and stir until thickened.
  3. Cover and cool.  Refrigerate until ready to use.
Putting It Together

  1. Bring ingredients to room temperature—remove from fridge several hours before your meal.  Pour sauce evenly over vegetables and pasta. Shake dish to disperse sauce down through veggies, or you may fold the sauce and veggies together.

  2. Preheat oven to 350°. Cover casserole and bake for 30 minutes (this will take longer if it is cold at all) or until entree is heated through and bubbly. — Don’t overcook or vegetables will not retain their nice colors.
Notes:
  • If you are gluten-free, use any pasta of your choice and cook accordingly, being careful not to overcook.