Thursday, December 13, 2007

Rigatoni with Roasted Garlic White Sauce

Vegan Mom and I used to make a cream-based white sauce and served it over tortellini. It used to be a standard, actually. For some reason I was thinking it about it today, and decided to create something like it for tonight's dinner. We didn't have any tortellini (I'm pretty sure tortellini dough has egg in it anyway), so I went with what we did have: rigatoni. The sauce turned out rather well--smooth, creamy, and full of that smoky roasted garlic flavour.

- 1 head of garlic
- 1/4 cup margarine
- 1 small yellow onion, diced
- 1 red onion, diced
- 1 green pepper, seeded and diced
- 4 generous tbsp flour
- 1 pkg firm silken tofu, dabbed dry
- 4 cups plain soy milk
- 3/4 cup nutritional yeast
- 1/4 tsp nutmeg
- freshly ground white pepper, to taste
- salt, to taste

1. Separate cloves of garlic from the head, but do not peel. Dry roast in a small pan over medium heat for about 10-12 mins, turning regularly to keep from burning, until soft. Cool and peel.
2. While garlic is roasting, melt margarine in a large saucepan over medium heat. Saute onions for 5 mins. Add green pepper and saute for 10 mins.
3. Place garlic gloves, tofu, and soy milk in a juice pitcher. Blend until very smooth with an immersion blender.
4. Add flour to onions and peppers, and mix well. Slowly pour in tofu mixture, stirring constantly. Bring to bubbling.
5. Stir in nutritional yeast, add nutmeg, and season to taste with salt and pepper.
6. Serve over hot cooked rigatoni.


Anonymous said...

it would be so cool if you wrote a cookbook and just called it vegan dad.
dads everywhere woul probably start cooking more, and maybe go vegan!

do it up!

maybepigscanfly said...

I have yet to make a vegan white sauce that I've actually liked and wanted to make again. This recipe looks like a winner, so I'll have to try it soon! THanks for posting it!

Happy Herbivore said...

this looks so good!! the cupcakes too!

Vegan Dad said...

Vegan Mom keeps saying I should write a cookbook. I keep saying no. I am writing a book right now so I can get tenure, but it really has nothing to do with vegans or cooking. Right now I am happy to keep posting here.

That being said, I have always wanted to open up a vegan cafe. That would be fun.

Asmith80 said...

Is there any way to leave out the tofu or replace it with something else and still come out the same/yummy? cause it sounds really really good fettucini alfredo used to be one of my favorite foods until I was like 12 or 13... I became allergic to dairy somewhere around then and converted to veganism about a year after and only then did I find out that alfredo was cheese cream milk and butter... and i'll eat anything with garlic and pasta...
ps My life dream is to open a vegan cafe when I graduate from college and make it like the amazing one we already have here

Vegan Dad said...

My original plan was to use a can of white beans (like cannelini) but I did not have any around so I went with the tofu. The sauce would not be as smooth, but would still be tasty. You may need to play around with how much flour you put in if you are using the beans.

Chiskinlady said...

I've known about your site for a while and am really trying to become completely vegan (seafood is my only obstacle left!) I spent 2 DAYS copying and pasting your recipes, and am on a mission to try as many as possible! So keep cooking and I'll keep posting my reviews! Thanks for the blog!

Chiskinlady said...

Oh! And I loved this recipe, btw! I didn't have any onion (strange) or green pepper, so I used what I did have~ Eggplant and tomatoes! I ended up putting it all into a casserole dish and topping it with 1/2 a 'brick' of Vegan Gourmet Mozzarella Cheese... Awesome!

The Omnivore said...

This looks great! I love the idea of roasting the garlic before mixing it into the sauce. We're HUGE garlic fans here but, for some reason, I never think to roast it!