Happy Monday! How was your weekend? Our was good as it involved naps, new shoes, and walking. We also made this great dish last night. The recipe was vegan but I made some non-vegan substitutions based on what we had at home and it turned out great!
1 package, brown rice penne, cooked to el dente
1T margarine
1c milk
1T arrowroot powder
1/2t garlic powder
1/3c nutritional yeast
1T German mustard
1 15oz can pumpkin purée
1/4c whole wheat bread crumbs
1/4c grated parmesan
Preheat oven to 350.
Prepare pasta according to instructions, drain & set aside.
Whisk together milk, arrowroot powder and garlic in a bowl.
Melt margarine in a sauce pan. Whisk in milk mixture and let simmer for 2-3 minutes until it begins to thicken. Stir in nutritional yeast and mustard. Cook for 5 minutes. Mix in pumpkin purée and heat until warm.
Mix together breadcrumbs and parmesan. Set aside.
Combine sauce and pasta. Pour in a greased casserole dish. Top with breadcrumb mixtures. Bake in oven for 20 minutes or until top starts to brown.
Serve topped with green beans for an added vegetable!
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