Rotini is some of the best pasta out there because its corkscrew shape allows it to hold more sauce. In this blog, I will share with you a recipe I found that uses rotini and vegetables like broccoli, brussels sprouts, cabbage, and cauliflower which are alkaline-promoting foods.
Broccoli Mushroom Rotini Casserole
For the Casserole:
- 1 cup of broccoli
- 8 ounces sliced mushrooms
- 1 medium onion, peeled and quartered
- 3 large cloves of garlic
- 16 ounces whole-wheat rotini, elbows or spirals
- 1/4 cup panko bread crumbs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Paprika, to garnish
- White pepper, to garnish
- Herbamare or salt, to garnish
For the Cheesy Sauce:
- 2 cups almond milk
- 1/4 cup cashews
- 1 large clove of garlic
- 1/3 cup nutritional yeast
- 5 teaspoon brown rice miso paste
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- Preheat oven to 350 F.
- Bring a large pot of water to a boil. Add salt if desired. Cook rotini or spirals for about 6 minutes just until al dente. (Do not overcook)
- Pulse, broccoli, mushrooms, onions and garlic separately in a food processor (unless you have a very large one) until broken into tiny pieces. Add to a large wok or sauté pan and cook for 7 minutes until soft. Add a little water or vegetable broth as necessary to cook.
- Blend cheezy sauce ingredients in a blender and taste test. Adjust seasonings if desired with more salt and pepper or smoked paprika.
- Drain rotini and add to sauté pan and pour sauce over (or combine in a large pot if you don’t have a lot of room). Toss to coat.
- Pour into a large casserole pan. Top with panko breadcrumbs and smoked paprika.
- Bake for 20-25 minutes. Serve and enjoy!
There you have it! Don’t forget to share this recipe with your family and friends.