Print
Ingredients
12 sweet cherry tomatoes, halved- 300g whole wheat penne
- 2 spring onions, sliced
- 1 small red onion, chopped
- 4 large cloves garlic, finely sliced
- Sea salt and black pepper
- 3-Tbsp plain flour
- 2.5 cups unsweetened plain non-dairy milk (I like unsweetened almond milk)
- 1 rounded teaspoon vegetable stock powder
- 3 leaves of Swiss Chard
- 1/2 cup soaked cashews
Half a cup of cooked legumes per person
Instructions
- Preheat oven to high
- Place cherry tomatoes onto a baking tray and sprinkle with salt and pepper
- Bake for about 25 minutes
- Boil penne in a big pot of salted water. When done, drain, rinse and set aside
- For the Vegan Bechamel style sauce, gently sautée onions and garlic in broth until soft
- Add salt and pepper to taste
- Add 1 rounded vegetable stock powder and stir fry for one minute
- Add 3 tablespoons of plain flour and mix well
- Now slowly add the non-dairy milk and keep stirring vigorously to make a white sauce
- Let cool
- Place cooled white sauce plus drained, softened cashews into high speed blender and puree
- Adjust seasoning
- Blanch Swiss chard
- Mix penne, sauce and Swiss chard in a large bowl and place into individual serving dishes
- Top with roasted cherry tomatoes and ‘Vegan Parmesan’ (Nutritional yeast, cashews and some garlic powder…and put through a blender under it resembles ‘Parmesan cheese).
- Serve with a fresh salad and half a cup of cooked legumes per person.
Note: this is not a ‘weight loss’ friendly meal.
Print Recipe
Pin Recipe