Creamy hatch chile pasta with smoky eggplant, anyone? ⁣⁣Happy FriYay, friends?…

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Creamy hatch chile pasta with smoky eggplant, anyone? ⁣

Happy FriYay, friends?. It’s Hatch chile season & what a great way to elevate a creamy sauce with a ?️ kick, right?? Oh, and I paired it with homegrown eggplant too. Hope you like this loaded veggie sauce that is great for meal prep/a delicious dinner meal. Oil-free option available too.??

Recipe (yields 4 servings)⁣
Ingredients⁣
~ Pasta of your choice⁣
~ 2 hatch chile (broil until brown, remove skin & chopped)⁣
~ 1 small eggplant, sliced thinly⁣
~ 1/2 head of cauliflower (mine yields about 2.5 cups florets)⁣, 1/2 medium potato (cubed), 1/2 carrot (roughly chopped)⁣
~ 3 shallots & 2 garlic – minced finely (for oil-free use onion & garlic powder)⁣
~ oil & salt to taste⁣ ?Sauce ingredients: 4 tablespoons nutritional yeast, 1 tablespoon yellow miso, 1 cup veggie/pasta water, 1/2 cup oatmilk, and a few dashes of garlic powder.⁣

?Smoky eggplant: Mix 2 tablespoons soy sauce, 1 tablespoon ketchup, 2 teaspoons mustard, 2 teaspoons oil (omit for oil-free), 1 teaspoon brown sugar/maple syrup, few dashes of liquid smoke, 1/2 teaspoon of each: garlic powder, onion powder, paprika, black pepper with 3 tablespoons hot water until well combined.
✔️Brush eggplant slices with sauce & bake at 390F until cook/slightly crispy ~ 20-25 minutes, flipping halfway & brush more sauce (check eggplant often as it can turn from brown to burnt pretty quickly?)⁣

?Creamy sauce: In a pot with hot water, cook cauliflower, potato & carrot until soft. In the meantime, using another pan, sauté shallots and garlic in 1 teaspoon oil until fragrant (skip this step for oil-free).⁣
✔️Scoop all cooked veggies into a high-speed blender (save the water for the sauce). Blend with sauce ingredients, sautéd shallots & garlic until creamy. Season to your preference.
✔️Pour mixture back into the pan along with chopped hatch chile (save some for garnish) & heat mixture up. Serve warm with pasta of your choice, eggplant & top with crushed red pepper flakes. Enjoy!⁣?
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#pasta #bestofvegan #eeeeeats #letscookvegan #f52seasonal #nutfree #fitfood #thenewhealthy

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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