Fusilli and un-Cheese with Carrots, Eggplant, Onions, Tomatoes, and Zucchini

From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Fusilli and un-Cheese with Carrots, Eggplant, Onions, Tomatoes, and Zucchini


1 lb. Fusilli, whole wheat
5 to 6 lbs. Tomatoes, Roma, fresh or canned
1 lb. Carrots
2 lbs. Eggplant
3-4 Onions
3 lbs. Zucchini Squash
1 tbsp. Basil, dried
1-1/2 tbsp. Oregano, dried
Hot Sauce, optional to taste
4 cups White Beans, canned or pre-cooked
1 to 1-1/2 cup Nutritional Yeast
1/2 cup Lemon Juice
2 tbsp. Corn Starch
(To enlarge the photo of the fusilli and un-cheese with veggies, click on the photo or link)


This recipe makes 8-10 servings as a main course and is great for leftovers.

We prepare this recipe in our microwave oven and on the stovetop. It can also be baked in a conventional oven at 350 degrees F. to give it a firm and semi-crisp top.

Wash, peel, and dice the onions and place in a large covered baking dish. Wash, peel, and thinly slice the carrots, and add to the onions in the baking dish. Add the hot sauce, if desired, and mix well. Cover the baking dish and cook until the onions begin to become semi-transparent (about 5 minutes in the microwave oven).

While the veggies are cooking, place the water in the pasta pot and heat to boiling.

Wash the eggplant and zucchini, remove the stem ends and any bad spots. Cut into bite-sized pieces and add to the baking dish with the cooked onions and carrots. Add the basil and oregano, and mix well.

If you are using fresh tomatoes, wash the tomatoes and remove the stem ends and any blemishes or bad spots. Cut into bite-sized pieces, and add to the onions when they are cooked.

If you are using canned diced tomatoes, just cook the eggplant and zucchini with the precooked onions and carrots, and cook until the veggies are tender.

When the pasta water boils, add the fusilli and cook until the pasta softens, but is still slightly chewy.

If you are using canned diced tomatoes, place them in a large pot on the stovetop and heat until they just begin to boil; then reduce the heat to simmer.

Add the cooked veggies and macaroni to the large pot on the stovetop, and continue to simmer, mixing occasionally.

Open the cans of beans and drain off the excess liquid, or use the pre-cooked beans you have previously cooked. Place the beans in the container of a high speed blender. Add the nutritional yeast, lemon juice, and cornstarch. Cover and run the blender at high speed until the ingredients are creamy smooth. Use the blender tamper rod as necessary.

Combine the bean sauce with the veggies and pasta in the pot, mix well, and continue to simmer until the ingredients thicken and the flavors are blended together.

If you desire to bake the macaroni and un-cheese, place it in a baking dish, uncovered to give it a crispy top, and bake for about 10-15 minutes in the microwave oven, or in a conventional oven at 350 degrees F. for 20-30 minutes.

Serve with a large tossed salad and enjoy!

Ingredients Information

Basil, Sweet Dried

Beans, Cannellini, canned

Beans - Great Northern



Lemon Juice, Reconstituted

Onions, Yellow

Oregano, Dried

Pasta, Fusilli, Whole Wheat

Pepper Sauce - Hot Red

Squash, Zucchini

Tomatoes, Diced

Tomatoes, Roma

Nutritional Yeast

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Pasta Pot

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing