Vegan cascatelli ideas

I managed to snag a few boxes of Cascatelli pasta (https://www.foodandwine.com/lifestyle/new-pasta-shape-cascatelli-sfoglini) and I'm looking for some inspiration! A friend is coming for dinner and I'd like to showcase the pasta as well as my cooking skills. Ideally something light that I can prep ahead of time and comes together quickly, but looks beautiful on the plate. The big challenge I have is they're vegan, and I don't have much experience in that realm. I have some ideas and ingredients, but I could use some help.

Fundamentally, how can I elevate a vegan pasta dish to more than just "pasta mixed with some random vegetables"? Or... perhaps am I complicating things too much, and really I should just make a great sauce and that's it? How do I incorporate protein though—or maybe that's not 100% necessary? Here's my random thoughts so far, but please feel free to take it in a different direction!

Pesto, super crispy seared maitake mushrooms on top, a few blistered/softened cherry tomatoes
I love a simple tomato sauce and I know he loves tomatoes, but usually I'd make it into a meal by incorporating meat. What sort of non-meat thing(s) could I add to make it a more substantial meal?
I could bake bread or focaccia
Plant-based caesar https://www.chefsteps.com/activities/plant-based-caesar-dressing perfect, I don't think I'd change a thing.
I'm getting into extreme-amount-of-garlic-land...
Something with artichokes? romesco sauce?

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Comments

Jack_Lawrence_155138

Update: I’m pretty sure I’m overthinking this and I should just make some tomato sauce and the caesar salad. In any case, I’m still interested to hear your thoughts!

FrankM_3301

This is less about which condiment, and more about proper technique. Rather than mix in random vegetables, be sure you are combining the condiment and the pasta correctly, so that you form a final dish that is integrated. Cook your condiment in one pan (big enough to hold pasta and condiment). When the pasta is a minute from being cooked move it to the pan with the condiment. Add some of the pasta cooking water to deglaze, further develop the sauce, and coat the pasta. If you combine things in this way, almost any condiment can be used. Since you are going vegan, and can't use cheese (Parmesan, and sometimes butter, might be introduced at the end, after removing from heat, to add umami and make the sauce creamy), use vegetables that might break down a bit: squash, eggplant, and of course, tomato. Or, maybe you know of a vegan cheese-like product that might have a similar effect.

Brandon_Byrd_40557

Pesto works great on cascatelli, and I'm sure there's a halfway decent vegan substitute for parm around somewhere. ChefSteps also has a vegan "ground beef" recipe made from cauliflower, mushrooms, and walnuts that they say is good in a bolognese -- certainly worth a try. You could do a red pepper puree or tomato/vodka sauce and use a non-dairy half-and-half (or cream) instead of dairy to add the creamy component.

Lorraine_Esterling_1040639

@Brandon_Byrd_1254882 and @Jack_Lawrence_155138,
Give the Plant-Based Parmesan a try!

Jack_Lawrence_155138

I ended up making a simple tomato sauce, the plant-based parm (new fridge staple!), and the plant-based caesar along with some focaccia and it was a huge hit! Thanks ya'll.

topazann_1246699

My go to is this: 1 avocado Juice of a lemon Desired amount of fresh basil 1/4-1/2 cup water or plant milk to thin Herbs, spices, and seasonings of your choice

Blend together and you got a pretty good sauce

Pan fry some sliced up artichoke bottoms, lemon, garlic and a little olives in olive oil, with paprika and chili flakes if you like them. Can also be made creamy by adding vegan cream, milk or cheese.

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