WHAT YOU NEED
1 T butter
1/2 onion, finely chopped
4 garlic cloves, minced
3 cups frozen vegetables
2-3 cans @wildplanetfoods tuna, drained
8.8 oz pasta, (I used chickpea pasta)
1/2 cup shredded cheese of choice to top cream sauce:
1/2 cup cashews, soaked in boiling water for at least 15 minutes
1/2 cup hemp hearts
1/4 cup nutritional yeast
1 T olive oil
1 3/4 cup pasta water
2 t @betterthanboulion reduced sodium vegetable base
~1 t salt (to taste)
~1 t pepper (to taste)
Extra water to thin (if needed)
1 T butter
1/2 onion, finely chopped
4 garlic cloves, minced
3 cups frozen vegetables
2-3 cans @wildplanetfoods tuna, drained
8.8 oz pasta, (I used chickpea pasta)
1/2 cup shredded cheese of choice to top cream sauce:
1/2 cup cashews, soaked in boiling water for at least 15 minutes
1/2 cup hemp hearts
1/4 cup nutritional yeast
1 T olive oil
1 3/4 cup pasta water
2 t @betterthanboulion reduced sodium vegetable base
~1 t salt (to taste)
~1 t pepper (to taste)
Extra water to thin (if needed)
HOW TO MAKE
Preheat oven to 400 degrees.
Boil water for pasta. Cook pasta as instructed on the box. Reserving 2 cups pasta water before straining.
Heat butter in a large skillet on medium heat, add onion and saute until soft ~5 minutes. Add garlic and frozen vegetables, saute for another 5 minutes.
Add all ingredients for the cream sauce to a blender, blend on highest speed for at least 1 minute until smooth. Transfer to skillet with veggies, add pasta and tuna. Toss everything to combine. Adding more pasta water too thin if needed.
Transfer to a lightly greased 8x8 pan, top with cheese of choice and bake for 15 minutes.