Roasted Vegetable Alfredo Bake
 
Prep time
Cook time
Total time
 
Roasted vegetables and lentil pasta are baked into golden perfection in a super creamy Alfredo sauce. Vegan, GF, oil free.
Author:
Recipe type: Entree
Serves: 5-6
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. While the veggies are roasting, cook the pasta according to the package instructions, aiming for al dente.
  5. 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.
Notes
Leftovers reheat fairly well, but tend to dry out a little if cooked uncovered.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/09/28/roasted-vegetable-alfredo-bake/