Ingredients (Everything is organic unless otherwise listed):
Brown rice pasta
~ 2 cups Susie's Vegan Alfredo (recipe below)
2 small yellow onions
Fresh herbs, such as dill and parsley
Fresh cracked black pepper
Preheat oven to 400 degrees. Slice zucchini into ~3/4-inch thick disks and lay flat on a non-stick foil-lined baking sheet. Slice onions in half crosswise, and then again lengthwise, and once more to get 8 sections each. Spread out on baking sheet next to the zucchini. Drizzle veggies with olive oil and sprinkle with Kosher salt and black pepper to taste. Cook in the oven for 30 minutes, then set the oven to broil and cook another 4 minutes. Watch closely to make sure the veggies don't burn, you just want a little carmelization. Remove from oven and set aside.
While the veggies are cooking, make the Alfredo Sauce:
Susie's Vegan Alfredo:
1.5 cups raw unsalted cashews
1 tablespoon nutritional yeast
juice from one lemon
1 head of cauliflower (chopped into pieces)
5-6 large cloves of garlic, peeled
Add enough water to a pot to just submerge cauliflower. Salt the water, and taste before it comes to a full boil to make sure it is seasoned properly (should taste good, not too salty or bland). Add the cauliflower and garlic cloves, cover, and simmer on low heat until completely soft (~ 15 minutes).
Meanwhile, add the cashews, nutritional yeast and lemon juice to a food processor and blend to the consistency of a paste. Depending on the ripeness of the lemon, you will probably need to drizzle in some olive oil until you reach the right consistency (I only needed about 1/2 tablespoon before it came together). Season to taste with a little salt if needed, and give it one more quick blend. With a slotted spoon, ladle the cauliflower and garlic into the food processor, reserving the cooking water. Puree everything until smooth. Add small amounts of cooking water if needed and pulse mixture until you get to the consistency you want. I like mine thick so it really clings to the pasta, so I didn't add any water.
Put it all together:
Cook the pasta in the leftover cooking water according to package directions (do not add any salt, water is already seasoned). Drain pasta and return to pot. You can add in and toss the Alfredo to taste and veggies for a one-pot wonder, or make individual servings as you go. I like the latter option, so I can reserve leftover individual components for other uses. Sprinkle everything with some fresh herbs and cracked black pepper, and enjoy!!
NOTE - Other great roasted veggies to try with this: ANY!! My next favorite: Broccolini! Asparagus and halved cherry tomatoes would be awesome too.