Prepare Vegetable Base: In a large skillet or saucepan, water-sauté (with 2 tbsps of water) the carrots, onion, celery, and caraway seed until vegetables begin to soften, for about 10 minutes. Add the mushrooms and additional water if needed, continuing to sauté on medium heat until mushrooms are soft and release their own liquid. Optionally, add a splash of balsamic vinegar and cook until it evaporates.
Cook Pasta and Prepare Sauce: While the vegetables are cooking, cook the pasta according to package instructions. For the sauce, combine almond-based yogurt, lemon juice, cashews,
nutritional yeast, chickpea miso, roasted garlic, Dijon mustard, water, and 1/4 cup fresh parsley or basil in a high-powered blender. Blend until smooth and creamy.
Simmer Sauce: Pour the blended sauce into the vegetable mixture and simmer until thickened, about 10 minutes. Stir in chopped dill.
Serve and Garnish: Serve the creamy sauce over bean pasta. Garnish with additional fresh dill, lemon zest, and toasted
pine nuts or sunflower seeds for extra texture and flavor, if desired.
Note: To roast garlic, break the cloves apart, leaving the papery skins on. Bake at 350 degrees F for about 25 minutes until garlic is soft. When cool, remove the skins.
