I know the northeast is deep up to their elbows in snow, but here in Los Angeles it’s gorgeous and mid-60’s. The skies are blue because of the recent rains and other than still being in a pandemic, we don’t have much to complain about here at home. Trying to eat mostly healthy is part of my everyday life and I think cooking your own food really helps stay on track of what you consume. I’m not saying I’m perfect by any means, and I love a good scoop of ice cream, and a piece of white chocolate or two on many days, but I try and balance my intake by eating a variety of cuisines.
I’m not a vegan by any stretch of the imagination, and I enjoy a good pork chop now and again, but there are times when I try and eat less meat, and load up on more vegetables. Vegan recipes can sometimes leave me feeling wanting for texture, richness and longing for flavor. However, I have found a way to create a cream pasta dish that doesn’t withhold any of those necessities. I read hundreds of recipes a week, and I have found that the best way to create a vegan cream sauce is not with vegan cheeses, but with light coconut milk, miso paste and nutritional yeast, items most of us have in our pantries. Adding those three ingredients together in the center of a pan after sautéing vegetables, creates a most beautiful sauce. The cooked spaghetti is tossed in at the last minute to get a quick swirl, and Voila – it’s complete.
I promise you, you won’t miss the Parmesan or cream and this dish is as flavorful as you can imagine. My husband even said it was delicious and he’s definitely not a vegan. So, try it, and see for yourself. Please don’t use full fat coconut milk from a can because it weighs down the pasta too much, and who needs that, when were trying to eat healthier.
2 cups broccoli florets
1 cup cherry tomatoes
1/2 white onion, diced
1 clove garlic, minced
1 cup light coconut milk
1 tablespoon white or yellow miso paste
1 tablespoon nutritional yeast
8 ounces spaghetti or fettuccini
salt & pepper
oil olive for cooking
- Boil water for pasta. In a large sauté pan, add 2 teaspoons oil and place over medium heat. Add broccoli and stir. Cook for 3 minutes, until edges are charred.
- Add 1 tablespoon salt to boiling water. Boil pasta for 8 minutes
- Add cherry tomatoes, onion and garlic to sauté pan, stir. Cook for 2 minutes until cherries soften slightly.
- Make well in center of pan, add coconut milk, miso and nutritional yeast, stir until combined. Toss with vegetables and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- When pasta is done, add hot pasta directly to pan, toss. Pour into serving bowl. Serve family style. Enjoy!