LINGUINI & ROASTED CARROT NOODLES IN CHEESY SPINACH SAUCE

Updated: Oct 11, 2020

Have you ever had one of those days where you want something tasty to eat, but you don't want to spend too much time cooking? Yeah, they're called Saturdays. The perfect day to have this LINGUINI & ROASTED CARROT NOODLES IN CHEESY SPINACH SAUCE. Add some crumbled Gardein Meatless Meatballs, and get ready for something amazing. Easy. Cheesy. Delicious!!!




This is one of those recipes for which I keep the vegan cheese and meat substitutes around. Because sometimes you want all of the taste, but none of the hassle. It does include some roasted julienned carrots and a bunch of fresh spinach, so you're still getting some fresh veggie goodness on this plate.

You can add the crumbled meatless meatballs for some protein, or it also goes very well with some sautéed tofu. But, I wanted to keep it low-fuss, so I went with the meatballs. At the end of the day, it's your Saturday... so you do whatever you want to do with it!


LINGUINI & ROASTED CARROT NOODLES IN CHEESY SPINACH SAUCE


WHAT YOU'LL NEED:

For the pasta:

  • 1 8oz package of your favorite linguini (I used brown rice)

  • 2 large carrots, julienned (or spiralized)

  • Water for boiling

  • Salt to taste


For the cheesy spinach sauce:

  • 1 Tbsp vegan butter (I used Earth Balance)

  • 1 Cup vegan mozzarella shreds (I used Violife)

  • 3/4 cup non-dairy milk, unsweetened

  • 1/3 tsp garlic powder

  • 1/3 tsp salt

  • Pinch pepper

  • 1 handful fresh spinach


HOW TO MAKE IT:

  1. Boil some water and cook the linguini per package instructions.

  2. While the pasta is boiling, roast julienned carrots in a toaster oven until caramelized.

  3. Once pasta is cooked, drain, rinse and return to pot. Set aside while you make the sauce.

  4. In a small saucepan, melt the butter. Then, add the cheese, milk, garlic powder, salt and pepper.

  5. Stir occasionally until cheese melts and sauce becomes smooth.

  6. Add the spinach and stir until spinach wilts.

  7. Remove from heat and use an immersion blender to blend the sauce. If you don't have an immersion blender, you can transfer to a food processor and process.

  8. Add the sauce to the cooked pasta and mix.

  9. Add crumbled meatballs if using.

  10. Serve immediately.





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