Name: Creamy Penne With Roasted Cherry Tomatoes And Swiss Chard
Ingredients: 12 Sweet cherry tomatoes, halved; 300 g 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; 2.50 cups Unsweetened plain non-dairy milk (I like unsweetened almond milk); 1 Rounded teaspoon vegetable stock powder; 3 Leaves of Swiss Chard; ½ cup Soaked cashews; ½ cup Cooked legumes per person

CategoryMain Dishes

Yields1 Serving

Ingredients:

12 Sweet cherry tomatoes, halved

300 g 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

2.50 cups Unsweetened plain non-dairy milk (I like unsweetened almond milk)

1 Rounded teaspoon vegetable stock powder

3 Leaves of Swiss Chard

½ cup Soaked cashews

½ cup Cooked legumes per person

Directions:

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.

Ingredients