This recipe comes from a cookbook (Vegan With a Vengence) that I bought my sister-in-law last Christmas. David had paged through it before it was all wrapped up, and this was one of the recipes that jumped out at him. It's become a staple in our home ever since (it's one of David's specialties) and it never fails to impress guests.
Just don't go in expecting that old stand-by, Fettuccine Alfredo. Although this dish is creamy, it isn't cloying or overtly cheesey like its namesake. I think you'll love this dish quite on its own, especially since it's far better for your waistline!
1 pound pasta of choice
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/2 cup vegetable broth
2 1/2 teaspoons yellow mustard
1/2 cup pine nuts (almonds are a great substitute)
2 1/2 teaspoons soy sauce
2 teaspoons chili powder
3/4 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon pepper
1 head of broccoli, cut into florets
Meat of choice (David likes to toast a few Morningstar Farms chicken patties and then slice them into strips)
Coat the bottom of a medium saucepan with the olive oil, then bring up to meat heat. Add onion and cook for about three minutes. Season with a pinch or two of salt and pepper (note: you'll still need the salt and pepper mentioned above for later on in the recipe). Add the garlic and saute for two minutes more.
Meanwhile, toast the nuts in a small frying pan (no oil or grease needed) and cook the pasta according to the directions on the package. Add the broccoli florets during the last two or three minutes to cook through.
In a blender, combine all ingredients except for the pasta, broccoli and meat, and blend until fairly smooth.
When the pasta and broccoli are done, drain and return to the pot they were cooked in. Pour sauce into pot and stir to combine. Serve topped with the sliced chicken patties (or whatever meat you decide to use).