Sunday, December 12, 2010

Baked Pasta with Broccoli

WOW another great recipe. I love the sauce, so good. The recipe calls for small shell pasta but I used organic Kamut & Quinoa pasta. Very very good.

Baked Pasta with Broccoli
1 medium bunch broccoli, trimmed and cut into small florets
8 oz small shell pasta
3 cups Mornay-Style Cheeze Sauce (recipe follows)
Salt and freshly ground black pepper
1/2 cup dry unseasoned bread crumbs (I used panko flakes)
1 tsp sweet paprika (I forgot to add this)

In a pot of boiling salted water, cook the pasta until al dente, about 5 minutes before done add the broccoli to the same pot. Drain well and return to the pot. Add the Mornay sauce and salt and pepper to taste. Mix gently to combine, then spoon the mixture into a lightly oiled 9 X 13 inch baking dish. Top with the bread crumbs and paprika. Bake until bubbling and the top is lightly browned.

Mornay-Style Cheeze Sauce
1 tbsp olive oil
1/2 cup chopped onion
1 cup vegetable broth
1/2 cup nutritional yeast
1/8 tsp turmeric
Salt and freshly ground black pepper
1 tbsp cornstarch dissolved in 2 tbsp water
2 tsps fresh lemon juice
1/2 tsp yellow mustard
1/2 cup soy milk (I used almond)

In a small saucepan, heat the oil over medium heat. Add the onions, cover and cook until soft, about 10 minutes. stir in the broth and nutritional yeast, turmeric, and salt and pepper and simmer, stirring, until the mixture starts to thicken and bubble. Whisk in the cornstarch mixture and cook, whisking, for 1 to 2 minutes.
Transfer the mixture to the blender and blend until smooth. Add the lemon juice, mustard, and soy milk and blend until smooth. Taste, adjusting seasonings if necessary. Return the sauce to the saucepan and heat over low heat, stirring until hot.

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