Soy-Sausage Veggie Pasta Casserole
8 tablespoons Earth Balance
1 cup of unbleached organic flour
32 oz. organic mushroom or vegetable broth
1 medium onion diced
1 cup of frozen corn (I use Trader Joe's Roasted Corn)
1 pkg Gimme Lean sausage
1 pound of uncooked pasta (approx) in shape of your choice
fresh ground black pepper
2 tablespoons safflower oil
1 cup of crushed "Salt and Black Pepper Kettle Chips" or your favorite for casserole topping.
Cook Pasta per directions, until it is not quite all the way done, drain, rinse and set aside.
Heat a medium skillet over medium heat, add oil and sauté diced onion and frozen corn. Remove vegetables from pan when tender, set aside.
In the same pan you cooked the vegetables in, add the Gimme Lean and brown, chopping into small pieces as it cooks.
In another large skillet, melt Earth Balance over med to med-hi heat, slowly stir in flour. Use more if needed to make a roux. When Earth Balance and flour are fully combined and you have a paste like consistency, slowly begin to add mushroom broth in increments, stirring constantly. You probably will not need the entire 32 oz, use your judgement. Add the broth in four or five whisking sessions. You're trying to make a healthy gravy to bind it all together. = )
To gravy, add salt, garlic powder, black pepper and parsley flakes to taste.
Combine pasta, gravy, vegetables and sausage and pour into large casserole dish, top with crushed salt and pepper chips and bake in a 400 degree oven for 20-25 minutes. Enjoy!