1 pound macaroni
3 cups water for cooking vegetables (1 cup reserved for sauce)
1 large zucchini (about 2 cups), cubed
1 small onion (about 1 cup), cubed
2 medium potatoes (about 2 cups), cubed
12 to 14 fresh basil leaves
1 cup raw cashews
2 to 3 cloves garlic
1 tablespoon lemon juice
1 tablespoon kosher salt
1 cup unsweetened nondairy milk
2 cups fresh bread crumbs
1 teaspoon kosher salt and black pepper
4 to 5 basil leaves
1 tablespoon olive oil Roasted Tomatoes:
16 ounces grape tomatoes
1 teaspoon olive oil
salt and pepper, to taste
1. Preheat oven to 425 degrees F. Cook pasta as directed until al dente in salted water, and drain. In a medium sauce pan, add 3 cups water, onions, potatoes, and zucchini and boil until potatoes are tender.
2. In a high powered blender, add basil, cashews, garlic, lemon juice, and salt. Strain the boiled veggies (reserving 1 cup of the liquid), and add the veggies to the blender. Lastly, add the milk and veggie water to the blender as well, and blend on high until very smooth.
3. For the topping, I suggest you make your own breadcrumbs by cubing some stale or day-old french bread and pulsing in a food processor, then add the salt, pepper, and basil to the processor. Turn on and stream in the tablespoon olive oil for a few seconds, until well coated and mixed.
4. For the roasted tomatoes, put all of the ingredients into a baking pan and toss around until tomatoes are well coated. Bake for about 20 minutes. They should be slightly browned and burst open when done. Turn oven down to 375 degrees F.
5, Pour the sauce into a 9x13" casserole dish, then add the drained pasta. Mix until well combined. Sprinkle bread crumb topping evenly over pasta, and bake at 375 degrees Fahrenheit for about 20 minutes. Add roasted tomatoes on top and serve warm.
Source of recipe: I wrote this recipe.