Dairy-Free "Cheesy" Chicken Spaghetti
1 to 2 cups spaghetti
1 Tbsp olive oil
1 small zucchini, sliced thinly or grated
1 carrot, sliced thinly or grated
1 small onion, sliced thinly or chopped
1 garlic clove, minced
1 cup cooked chicken
Dairy-free "cheesy" sauce
(this can be made ahead of time and stored in the refrigerator for a couple days)
1 cup water
1/4 cup nutrtional yeast flakes
14 cup cornstarch
1/2 tsp mustard powder
1/2 to 1/4 tsp salt
2 Tbsp dairy-free margarine
1/4 cup rice milk (or soy milk)
1. I used a vegetable peeler to thinly slice zucchini and carrot.
2. Heat oil. Add vegetables and cook for 3 minutes.
3. Boil pasta for 8 minutes. Drain.
4. Add pasta and cooked chicken to vegetables.
To make cheese sauce:
1. Blend water, nutritional yeast flakes, cornstarch, mustard powder and salt in blender for 30 seconds.
2. Melt dairy-free margarine in sauce pan
3. Add blended mixture to margarine. Stir for 3 to 5 minutes.
4. Slowly add rice milk to sauce pan. Stir until thickens.
5. Add sauce to pasta and vegetables. You may not have to use all the sauce -- use your discretion. Save extra sauce for a mac and cheese meal later in the week.
Posts
YUM! This sounds delish! Any idea how well it might freeze? I stock my sitter's freezer with quick heat & eat food for those times my daughter can't eat what the other kids are having. Your chicken & rice recipe froze beautifully in ice cube trays.
ReplyDeleteI am experimenting freezing the sauce right now -- I have some in the freezer and plan to use it next week. I'll post what I find out. As far as freezing noodle, I don't usually have too good of luck. They tend to get mushy -- by sometimes toddlers don't care about that, right?
ReplyDeleteYay for the "cheese" sauce recipe! I made my own version last week, and it was awful :( But you have used some ingredients I didn't. I'm going to try this again, and hopefully it will be better received. Thanks!
ReplyDelete