Beetrooty Buddha Bake

makes 4 large servings

ingredients

enough (wholewheat!) pasta for 4 people

for the vegetable sauce:

2 veggie stock cubes

3 medium cloves of garlic

1/2-1 cup water 

10 or so stalks asparagus

1 red onion

1 brown onion

1/2 cup beetroot

pinch of salt

dash of pepper

sprinkle of paprika

pinch of cumin 

few drops of hot sauce 

for the vegan alfredo sauce:

2 Tbsp margarine

3/4 cup flour

1/2 cup soymilk

1 tsp nutritional yeast of vegemite/marmite

pinch of salt

dash of pepper

lemon juice from half a lemon

1 cup pumpkin

for topping:

1/2 cup breadcrumbs

handful coarsely chopped basil & parsley

to start off...

get cooking up your pasta until al dente

chop your pumpkin into small cubes & cook until quite soft 

for your vegetable sauce:

1. put boiling water, stock cubes, onions & garlic (both finely chopped!) into a substantial pot and saute these beautiful earthy vegetables for around 5 minutes

2. now chop into bite-sized pieces (or smaller) the asparagus and the beetroots and add them to the pot

3. add your wonderful spices and flavourings: salt, pepper, paprika, cumin, and hot sauce

4. let this mix gather its juices for 10 or so minutes 

in the meantime, create the alfredo sauce:

1. melt margarine in a pot

2. once melted, add flour slowly and combine with whisk

3. whisk in soymilk

4. mix in nutritional yeast, salt, pepper, lemon

5. mash up the pumpkin you've just tenderly cooked & enfold this in the alfredo

now, in a casserole dish, combine the pasta, vegetable sauce, and alfredo sauce

top the dish with breadcrumbs, basil & parsley

bake in oven at around 180 C for 20 minutes or so

eat with friends and family

meditate on the food, on your day

breathe in the health of this dish

& the love it should create!