Radicchio Treviso Pasticcio
Classic Venetian Radicchio Treviso Pasticcio: Al dente penne, sautéed radicchio, and a rich béchamel sauce baked to perfection. Perfect for a winter dinner. Serves 4-6.
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Ingredients
- 3 tbsp Miyoko’s cultured vegan butter
- 2 tbsp shallot, minced
- 3 tbsp unbleached flour
- 2 cups soy milk, warmed
- 1 tsp salt
- ½ tsp white pepper
- a pinch of nutmeg
- 2 tbsp extra virgin olive oil
- 2 shallots, finely chopped, about ⅔ cup
- 1 large head radicchio Treviso, coarsely chopped, about 5 cups
- ¼ cup white wine, to deglaze the pan
- freshly ground black pepper
- 12 oz penne
- ½ cup cashew parmesan, recipe follows
- ¾ cup cashew meal
- ¼ cup nutritional yeast
- 1 tsp sea salt
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