Yield: 4 Servings
|1 pounds||Penne pasta|
|2 tablespoons||Canola oil|
|½ cup||Chopped onion|
|2 cups||Broccoli, coarsely chopped|
|2 \N||Tomatoes, peeled, seeded and chopped|
|2 \N||Scallions, minced|
|2 tablespoons||Unbleached flour|
|2 cups||Milk or soy milk|
|1 tablespoon||Chopped capers|
|1 cup||Grated soy Parmesan cheese|
|1 tablespoon||Olive oil|
|\N \N||S & p to taste|
Adapted from 366 Simply Delicious Dairy-Free Recipes by Robin Robertson Heat the canola oil in a large skillet over medium heat. Add the onion and scallions and cook until softened, about 5 minutes. Add the four and cook, stirring, for 2 minutes. Slowly add the milk, stirring constantly, to make a smooth sauce. Add the tomatoes and capers and cook 2 minutes, stirring.
Season with s & p to taste. Remove the sauce from the heat and keep warm.
Bring a large pot of salted water to boil over high heat. Add the broccoli and cook three to four minutes. Remove with a slotted spoon and drain well.
Transfer the cooked broccoli to a larage bowl. Cook the pasta in the boiling salted water until tender. Drain.
Add the cooked pasta to the broccoli in the bowl, along with the soy cheese and olive oil. Toss to blend. Add the sauce and toss gently. Season to taste. Serve immediately. Posted to JEWISH-FOOD digest V97 #208 by msteinhorn@... on Jul 4, 1997