This entree works well for both lunch and dinner, either hot or cold. The sauce is creamy, nutty and easy to prepare, and it will keep for two days in an air-tight container, though it is best the day it is made.
Serves four to six
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 cups fresh broccoli florets, or alternatively frozen broccoli, thawed slightly
- 8 oz. linguini pasta
- 2 ½ cups soymilk
- ½ cup soymilk powder
- ½ cup nutritional yeast
- 3 T. tahini
- 1 t. powdered garlic
- ½ t. vinegar
- 1 T. salt, plus more to taste
- 1 t. ground black pepper
- 2 T. plain unsweetened soy yogurt, such as Wild Wood
Preparation:
1. Boil a large pot of water over high heat. Set the broccoli in a steam basket over the pot and steam until cooked but still crisp, about five mintues. Remove from steam basket and set aside, covering to keep warm.
2. To the boiling water, add the pasta and cook until al dente.. Drain and portion onto serving plates, topping with the steamed broccoli.
3. While pasta boils, make the sauce. Combine the soymilk, soymilk powder and nutritional yeast in a small saucepan over low heat. Stirring constantly, heat until the mixture just begins to simmer and tiny bubbles begin to form around the edges of the liquid.
4. Add the tahini, powdered garlic and vinegar, stirring constantly, and cook until mixture is just slightly thicker than desired. Remove from heat and whisk in soy yogurt, salt and pepper.
5. Ladel the sauce over the broccoli and linquini and serve.
