Clean out the Fridge Creamy Vegetable Pasta

By Maggie Baird

The basic idea of this dish is so versatile and can make use of any vegetables I need to use up, I make some version a couple times a month. It is also the easiest way to add lots of fiber and protein to the comfort and familiarity of pasta. It doesn’t hurt that It tastes creamy and decadent!

YIELDS: 6 servings

COOK TIME: 50 min

PREP TIME: 20 min

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INGREDIENTS

  • 2 tbsp algae or olive oil
  • 3 large cloves garlic
  • 1/2 large onion
  • 1/2 large red pepper
  • 1 small jalapeño pepper
  • 1 medium zucchini
  • 1 medium carrot
  • 1 medium sweet potato, peeled
  • 1/2 small eggplant, peeled
  • 1 medium/large tomato or 2 small tomatoes
  • 1½ tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tsp Italian seasoning blend
  • 3/4 tsp red pepper flakes
  • 1/4 cup nutritional yeast
  • 1 package (8-10 ounces) silken tofu
  • 1 pound fusilli pasta
  • 1½ cups butter beans, cooked from dry or canned and drained
  • Flaky sea salt, to finish
  • Good bread, torn up and toasted with olive oil, salt, and garlic powder
  • Fresh basil, thinly sliced into ribbons, to garnish

Optional additions: cooked frozen peas, olives, capers, sun-dried tomatoes, pine nuts (whatever you need to use up!)

 

OPTIONAL INGREDIENTS
The vegetable combinations are endless and although the onions and garlic are probably the most important notes, you could also sub in leeks, scallions, shallots etc. and in a pinch, use garlic or onion powder instead. Tofu is so great as it adds creaminess in flavor and texture, but if you don’t have it, you could sub in half of a cup or to taste of oat or soy milk. If you don’t have silken tofu but have some other form (regular soft, or firm) you can try that but might need to blend it for longer and add in a bit of liquid in the form of vegetable stock for flavor.

RECIPE

  1. Preheat oven to 400 F.
  2. Pour oil into a baking dish.
  3. Cut your vegetables into 1-1½-inch chunks and place them all into the baking dish.
  4. Sprinkle on salt, pepper, Italian seasoning blend, and red pepper flakes, and stir to combine.
  5. Place the dish in your hot oven and roast, stirring every 10 to 15 minutes, until all of the vegetables are cooked through and you see a bit of caramelization, approximately 50 minutes.
  6. While these cook, make the breadcrumbs. Coarsely chop or tear a large piece of any good bread. Pour over some olive oil, a sprinkle of salt, and a light sprinkle of garlic powder. Place on a cookie sheet on a second rack in the oven until crisp or heat separately in a toaster oven, air fryer, stovetop skillet, etc.
  7. When the vegetables are tender, remove from the oven and allow to cool slightly before placing them carefully in your blender.
  8. Starting on low speed and raising to high, puree the vegetables until smooth.
  9. Add the nutritional yeast and the silken tofu and blend again (starting on low and raising to high speed).
  10. At this point, cook your pasta according to package directions, reserving 1 cup of pasta water for the hot pasta. Pour in the sauce, and stir to combine.
  11. Add the butter beans (and thawed peas, if desired).
  12. Serve into individual pasta bowls or plates.
  13. Top with a sprinkle of flaky sea salt, pepper, julienned basil, and toasted garlic breadcrumbs.
  14. You can add any other toppings you want to use up! It’s also nice to let your family or guests do this individually.

 

CHEF’S NOTES:

  • Instead of peeling your carrots, just use the back of a knife to scrape them clean. Doesn’t waste as much and does the job well.
  • Swap option: Tofu is so great as it adds creaminess in flavor and texture, but if you don’t have it, you could sub in half a cup or so of oat or soy milk.