This is a variation of a dish I made over 15 years ago. The dish originally has a cream base, so I haven't made it in a very long time. Jackson requested it for Valentine's Day so I decided to give it a whirl and see what I could come up with. I amped up the other flavors so the dairy would not be missed and this was a hit with everyone.
-1/2 pound of pasta cooked according to package, you can use any type of pasta for this dish
-1 1/2 cup chopped walnuts
-1 onion diced
-2 carrots diced
-2 celery spears diced
-1/2 large head of cauliflower
-2 cups frozen peas
-2 cups vegetable broth
-1 1/2 cups almond, soy or hemp milk (I used soy but others would work just as well)
-1/4 cups nutritional yeast
-2 tsp tamari sauce
-2 TBSP corn starch or potato starch or tapioca starch (whatever you use for a thickener)
-S&P to taste
-1 TBSP poultry seasoning (which is a combination of herbs that I like)
Start your water boiling for your pasta and cook by package instructions.
While the pasta is cooking, add onion, carrots, celery and cauliflower to a large sauce pan with the vegetable broth. Cover and simmer, just barely, for about 15 minutes, or until the veggies are knife tender. While the veggies are cooking, in a small bowl add soy milk, nutritional years, tamari sauce and corn starch and whisk up until well blended (you will have to whisk again right before you add this to the sauce pan).
Once veggies are cooked, turn heat to low, add peas, walnuts, poultry seasoning and S&P, stir well. Leave for just a minute and the peas will thaw. Now add the soy milk mixture. Once everything heats up you will see the sauce start to thicken. Lastly add the cooked pasta, mix well and serve.