Switching to soba noodles for this Italian classic just increases the vitality you get from the veggie-packed powerhouse of a dish.
2 tablespoons extra virgin olive oil
1 yellow onion, half moon slices
1/2 teaspoon dried basil
1 carrot, match stick pieces
12 sun dried tomatoes, soaked, thinly sliced
2 cups cauliflower, florets
2 broccoli, florets, stems peeled and sliced thin
1 cup unsweetenend almond or soy milk
1 teaspoon kuzu, dissolved in small amount cold water
8 ounces soba noodles, cooked al dente, rinsed, drained
1/4 bunch flat leaf parsley, minced
1 red bell pepper, roasted, diced
Heat the oil in a deep skillet over medium heat. Add the onion, and a pinch of salt and basil. And saute until limp. Add the carrots, tomatoes, and a pinch of salt and saute for one minute. Add the cauliflower, broccoli and a pinch of salt and saute one minute. Add the soy milk, cover, and cook over low heat until broccoli is bright green and tender, five to seven minutes. Season lightly with salt. Stir in the dissolve kuzu, and cook, stirring until sauce thickens. To serve, mound of noodles on a platter and spoon vegetables and sauce over top. Garnish with minced parsley and bell pepper and serve immediately.
Makes 3-4 servings