Makes:
5 servings, approximately 11⁄2 cups each
Utensil:
5 Qt./4.7 L Roaster with Cover
12" Electric Oil Core Skillet
large mixing bowl
Contributed By:
Katherine Lawrence
Cooking instructor, VegNews TV chef, and nutrition instructor for T. Colin Campbell Foundation's eCornell program in Plant Based Nutrition
Ingredients
Recipe Description:
This recipe is loaded with cancer-fighting antioxidants that support our immune systems. It's a nutritious, quick and easy dish that is great for those cooks are on the go.
1
cup
soy or rice milk
(240
mL)
1
cup
vegetable broth
(240
mL)
1
pound
penne or bowtie pasta
(454
g)
Directions:
- In a large bowl combine squash, sweet potato, onion, garlic, corn, 2 tablespoons broth and all spices. Stir until mixed evenly.
- Spread vegetables into a single layer in electric skillet. Cover and set temperature to 300°F/150°C.
- When Vapo-Valve™ clicks, reduce heat to 180°F/82°C and cook for 10 minutes until vegetables are tender.
- When vegetables are done, place in blender or food processor. Add soy milk and 1 cup (240 mL) broth and process until smooth.
- Meanwhile, in roaster, cook pasta according to the package directions.
- When pasta is done, drain in colander then place in large bowl.
- Pour vegetable sauce over pasta and gently mix. Serve hot.
Directions
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