This is one of our favorite dishes - especially when we have dill growing in the garden! It's creamy and delicious and can be made vegan or ovo-vegan, depending on the pasta.
Serves 6-8
2 tablespoons oil {sunflower or olive}
1/2 yellow or white onion {diced}
1 clove garlic {minced}
3 medium Portobello mushrooms {sliced into 1/4-inch-thick strips or large chunks}
1 head broccoli {chopped}
Sea salt to taste
2 tablespoons {sprouted} chick pea {garbanzo bean} flour
1 to 1 1/2 C veggie broth
4 servings noodles of your choice {we prefer homemade grainfree pasta squares}
Pepper to taste
Dill Sauce
Inspired by Vegan Cashew Cream Cheese from Eating Rules
1 C raw cashews
1/2 - 1 C spring water
Juice of 1/2 lemon
1/2 T vinegar {red or white wine or apple cider}
1 T nutritional yeast {optional}
1/2 t fine grain sea salt
1 T Dijon mustard
2 T snipped fresh dill or 1 T dried dill
Boil salted water for noodles in a large pot.
In a large skillet, heat oil over medium-high heat. Add the garlic and onion and cook {stirring} until soft, {about 6 minutes}. Add the mushrooms; salt and sauté for a few minutes more.
In a blender, mix all ingredients {except dill}, adjusting salt for taste and water for thickness. Once cream cheese texture and yogurt consistency is achieved, add the dill and pulse until blended.
Add noodles to the boiling water in your pot and watch the clock for the 3 minute mark to add the chopped broccoli and blanch. If you’re using homemade pasta, add them together.
Back in the skillet, add flour to the mushroom mixture and stir until absorbed. Deglaze with the veggie broth until you have a creamy, thick sauce. Remove from heat and stir in dill sauce.
Drain noodle/broccoli mix and stir into mushroom/dill sauce mix. Season with salt and pepper and let rest for 5 minutes. Enjoy!
