I feel like I post a lot of pasta dishes on here.
Quinoa and shaved brussel sprouts top this hearty baked vegan casserole. I used Uddo’s red-lentil penne for the pasta, but any pasta will do, gluten-free or not. (I love the idea of using a quinoa-based pasta for some quinoa on quinoa action.)
A lot of the flavor in the sauce comes from a homemade cilantro based hot sauce I had on hand, but I think you can substitute a spicy salsa and it’ll come out pretty good. In fact, most of the main components of this can be easily swapped out for other things. This is a great dish to use up left over pasta, quinoa and cooked veggies.
Broccoli Cream Pasta
1 can coconut milk
1 c. salsa
1/2 c. ground pistachios (or any nut–or substitute 1/4 c. peanut butter)
1/4 c. nutritional yeast
salt and pepper to taste
3 c. lightly steamed broccoli (or frozen broccoli)
1/2 c. cooked quinoa
12 oz pasta (cooked)
2 – 3 fresh brussel sprouts
To make the sauce, mix one can of coconut milk with salsa. I cook it together in a small saucepan just so the coconut milk is uniform. Then add the nutritional yeast, ground nuts, and salt and pepper.
Toss broccoli and pasta together in a large bowl. Pour sauce over it and mix together. Then put everything into a casserole dish. Top with quinoa and then shave the brussel sprouts right on top. Sprinkle a little extra coarse sea salt and black pepper over the top.
Cover with foil and bake at 375 degrees for 30 minutes. Then remove foil and bake for another 15 minutes until the brussel sprouts are nice and roasty.
To serve, drizzle tahini sauce over each plate. I make a super easy tahini with nothing but toasted sesame seeds, lemon juice, salt and water. If you don’t have tahini and totally don’t feel like making it from scratch, it’s fine to leave it out. It just adds an extra richness and toasty-ness to the dish.