I gotta say, I’m SO glad it’s fall! I enjoy the summer, but it’s hard to beat those crisp fall days, the colorful leaves, the return of the Dixie Classic Fair, and the fall comfort food recipes. I’m also turning 29 tomorrow (for the third year in a row)! To celebrate, why don’t you make this comforting, nutritious, creamy Roasted Vegetable Alfredo Bake? It’s so good and filling, you’ll swear it contains dairy. But actually, I used my kitchen wizardry to make sure this one-dish wonder is vegan, gluten-free, and oil free!
Just look at that beautiful Alfredo sauce! You may decide you don’t even want to bake this dish, which is totally fine. Just scoop it into bowls and serve it like a regular pasta dish — the sauce actually stays creamier that way. But if you want to be fancy and give the top a crispy crust, you can sprinkle the top with gluten-free bread crumbs and bake it until it’s golden and bubbly. The oven should still be heated from when you roasted those veggies anyway, right?
I roasted mushrooms, Brussels sprouts, and butternut squash, but you can substitute your favorite roasted vegetables if you prefer. Broccoli, cauliflower, pumpkin, peppers, acorn squash . . . any of those should work!
I also used lentil pasta instead of regular pasta, which boosts the nutrient content and makes this a higher protein meal.
- ½ cup cashews
- 1 med Yukon gold potato (skin on is fine), ~1/2 lb.
- ⅓ cup chopped yellow onion
- 2 T. shallot, chopped
- 1¼ cup water
- Juice of ½ lemon
- 2 cloves garlic
- ¾ tsp salt
- ¼ tsp Dijon mustard
- 1 T. + chickpea or white miso
- Black pepper to taste
- 4 oz. crimini or white mushrooms, cut into quarters or halves
- 1½ cup butternut squash, chopped into ½-inch cubes
- 1½ cup Brussels sprouts, halved
- 1 8-oz box lentil or bean rotini pasta (penne would also work)
- GF bread crumbs
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a small saucepan, combine the cashews, potato, onion, shallot, and water. Bring to a boil, cover, and reduce heat to low. Cook about 10 mins, until potatoes are soft. While cooking the veggies and cashews, add lemon juice, garlic, salt, Dijon, black pepper, and miso to the blender. When finished cooking, pour ALL contents of saucepan into blender (don't drain!), and blend on high until completely smooth. Taste and add more miso for a more salty/cheesy flavor, more lemon for more tang, and more black pepper for more of an Alfredo taste, if desired. Cover blender and set aside.
- Spread squash and sprouts out onto baking sheet and bake 10 mins, remove, stir veggies, then add the mushrooms and bake for another 8-10 mins until golden.
- While the veggies are roasting, cook the pasta according to the package instructions, aiming for al dente.
- Drain the pasta and return it to the pot. Add the roasted veggies and the Alfredo sauce, stir, and transfer to a casserole dish. Sprinkle the top with bread crumbs and bake about 10 mins, until golden and bubbly.
This roasted vegetable Alfredo bake is the ultimate vegan comfort food! It’s so creamy and full of different textures from the roasted vegetables to the crispy baked topping. Oh, how I love this dish!
And you know who else loved this dish?
Abby had decided that she also loves Fall. So far we have visited Princeton, which is extra beautiful this time of year,
been to a few football games (GO DEACS!),
and of course, visited every park within a 10-mile radius of our house.
What are your favorite Fall activities?
Also try my Apple Sage Dressing with Miso Mushroom Gravy