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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one of my favorites. It's very filling and easier to make than it looks (especially if you do all the prep-work and then lay it out so you can just grab and add). Even my gourmet boss at work was jealous of my lunch. Can make it vegan too by using soy milk. Ingredients:
4 tablespoons olive oil |
1 cup peeled and julienned carrot |
1/2 cup chopped fresh cilantro |
1 cup sliced scallion |
4 cups chopped cauliflower |
4 cups chopped broccoli |
4 1/2 cups milk |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup cornstarch |
1/2 cup chopped watercress (optional) |
6 cups cooked soba noodles (or pasta of your choice) |
Directions:
1. Heat the oil in a large saucepan. Sauté the carrots, cilantro, and scallions for 2 minutes.
2. Add the cauliflower and broccoli and sauté for 4 to 5 minutes, stirring constantly.
3. To the vegetables, add 4 cups of milk and the salt and pepper. Bring to a simmer.
4. Mix the remaining 1/2 cup milk and the cornstarch together until smooth. Add it to the vegetables to create a smooth sauce.
5. Stir the chopped watercress into the sauce and set aside for 2 minutes.
6. Spoon the sauce over the pasta and serve immediately.
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