Shrimp & Veggie Penne Pasta

Here is a pasta that I served at LWC’s 1st Retreat! With food restrictions considered I was able to make this pasta dairy free by using almond milk, gluten free using gf pasta and with a vegetarian option (no shrimp).

With food restrictions considered I was able to make this pasta dairy free by using almond milk, gluten free using gf pasta and with a vegetarian option (no shrimp).

prep time 30 minutes

cook time 30 minutes

total time 1 hour

servings 15

INGREDIENTS

• Shrimp penne pasta
  

  Ingredients:

  Penne pasta (gluten free)

  Shrimp (I used frozen, pre-cooked with tails removed)

  1 squash

  1 zucchini

  1 can artichoke hearts

  1 lemon

  Sliced white mushrooms

  White onion

  Minced garlic (I used Spiced World minced garlic)

  A container of cherry tomatoes

  Almond Breeze unsweetened plain almond milk 2 1/2 cups

  Salt & Pepper

  3 to 4 tbsp Flour

  Olive oil

  2 - 3 tbsp nutritional yeast

INSTRUCTIONS

1. Remove Shrimp from freezer and unthaw

   Wash & rinse all produce

   Prepare pasta as directed

   Preheat oven to 400 degrees

   Cut cherry tomatoes in half and place on baking sheet lined with parchment wax paper. Toss tomatoes with olive oil and season with salt and pepper. Place cut side up on baking sheet Bake 20 mins and set aside.

   In a pan on medium to low heat add a large drizzle of olive oil.

   Chop and dice onion and add to heated pan. Add 8 teaspoons of minced garlic (8 minced garlic gloves) to heated pan. Mix with onion until fragrant and softened. Cut zucchini and squash in half lengthwise and then cut crescent shape pieces about 1/4 inch thick. Add to heated pan mixture. Drain artichokes and cut in half, add to heated mixture. Add sliced mushrooms and more olive oil if needed to sauté until veggies are slightly brown. Cut lemon in half and squeeze out juice into mixture. Add 2 1/2 cups almond milk to veggies and 3 to 4 tablespoons of flour. Stir/whisk flower into milk until blended. Flour is to thicken sauce so add more if desired, a tablespoon at a time.

   Add nutritional yeast, and more garlic, salt and pepper to taste.

   Let simmer until desired thickness is reached.

   You can sauté Shrimp separately in olive oil and add to veggie mixture or at this point you can add Shrimp directly to veggie mixture. Blend until coated and let simmer until Shrimp are heated throughout.

   Add Roasted tomatoes and fresh basil at the end and serve on top of pasta (you can also stir pasta into mixture before serving).

   ENJOY!

RECIPE NOTES

Make this pasta dairy free by using almond milk, gluten free using gf pasta and with a vegetarian option (no shrimp).