Makes enough for 4-6 people
Ingredients:
1 pound pasta (something that will hold sauce)
2 cups frozen/fresh green peas
2 cups shredded yellow squash
1 shallot chopped or 1/4 cup chopped yellow onion
3 starchy potatoes peeled and cubed (about 4 cups)
2 carrots cubed (about 1½ cups)
2 cups veggie broth
1 cup and 1 tbsp unsweetened plain almond milk
3 tbsp hot sauce
2 cups chunky bread crumbs or cubes
½ cup nooch
1 tbsp soy sauce
½ tsp salt
3/8 cups olive and safflower oil
1. First let’s make the bread crumbs: Grab a large skillet with a lid (you’ll see why in a bit) and warm up the oil over medium heat. Toss in the bread crumbs, stir until everything has some oil on it, and keep stirring around every few seconds until all that starts to look a little toasty, 2 to 3 minutes. In a small glass, mix together the hot sauce and milk, then pour it all over the bread crumbs, making sure everything gets coated. Remove from the heat and scrape them onto a plate. Wipe that skillet down right quick cause we’re using that shit again.
2. Make the cheesy sauce: In that kinda clean skillet, warm up 1 tablespoon of the oil over medium heat. Add the shallot and sauté until it looks kinda golden, 3 to 4 minutes. Stir in the potatoes, carrots, and 1 cup of the broth. Cover and let that shit braise until the potatoes and carrots are soft, about 15 minutes. When the veggies are soft, remove from the heat and let that cool for a sec.
3. Toss the milk, nooch, lemon juice, Bragg’s, salt, and remaining 1⁄4 cup oil and 1 cup veggie broth into a blender. Add the softened veggies and all the liquids in the pan to the blender and run that shit until the sauce is all creamy, about 30 seconds.
4. Meanwhile, cook the pasta according to the package directions. Right before the pasta is done cooking, throw in the frozen peas. Drain the whole pot, then throw it all back into the pot and fold the squash into the pasta.
5. Pour over the warm cheesy sauce and serve right away topped with hot sauce bread crumb
Recipe from: Thug Kitchen 101 ISBN: 978-1-62336-634-6