As you know, we are commited to a healthy mind as well as a healthy body. We will be posting regularly here to discuss some of the many aspects of achieving a healthy life. Lately we have been on a vegan diet in order to flush out some of the bad food we've eaten this summer. We're starting off our blog with an easy to make recipe that's delicious and vegan friendly. This is an easy dish that's creamy and savory and can be thrown together in a flash! I like to cook several servings and keep leftovers for a few days, but you can also easily make this for a family dinner.

Creamy Garlic Veggie Capellini

What you'll need:

For the sauce:
2 cups of coconut or almond milk
3 garlic cloves, chopped
2 shallots, chopped
1 tbs olive oil
1 tbs rice flour
salt and pepper to taste

For the veggies:
1 zucchini, halved and chopped into 1/4" pieces
1 yellow squash, halved and chopped into 1/4" pieces
3 carrots chopped into 1/4" pieces
(If you're not partial to any of these veggies feel free to use your favorites!)

For the pasta:
I used an organic and vegan angel hair pasta, found at my local health food store.

Preparation:

Start by preheating your oven to 400 and lining a baking sheet with tin foil. Drizzle some olive oil on the tin foil and spread out the chopped vegetables evenly on the pan. Sprikle salt and pepper on the vegetables and roast in the oven for 20-25 minutes.

While the veggies are roasting, cook several servings of pasta according to the directions on the packaging. I like to boil my noodles with a dash of salt for additional flavor. Once the noodles are cooked, drain and keep them in the pot with a lid. If you forget to put the lid on the noodles will cool too fast and they will want to clump together. 

Next heat the olive oil in a pan on medium heat and sprinkle in your chopped shallots and garlic. Let them brown slightly and then pour the coconut milk in the pan slowly. Once it seems like the oil and milk have blended together, slowly pour in the rice flour to act as a thickener. Stir the ingredients together and then crank the heat up to reduce and thicken the sauce. Reducing sauces is not difficult, but it can be extremely easy to burn your sauce so keep a close eye on it. Once the sauce is reduced and thickened, keep the burner low and wait for the veggies to finish roasting. 

Once the veggies are done, slowly mix them into the sauce until well blended. Spoon your cooked pasta into bowls and top the pasta with your sauce and veggie mix. Garnish with a few fresh basil leaves, if desired, and voila!

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