Kayla's Basil Rotini Pasta

Amy and I used to drive to visit the Folkerts family at Easter time. Kayla would always make this delicious pasta dish, we have Veganized it! Serve with Vegan Caesar salad and Vegan Artisan bread. Slice the bread and top with garlic powder and Vegan shredded Parmesan cheese, place under the broiler until browned. We would dip the hot bread in an olive oil/balsamic vinegar emulsion. Serve this pasta with a nice Vegan white wine and laugh out loud, like we used to do for hours! Thank you Kayla!

Boil 12 oz box or bag of Rotini pasta until al dente, drain pasta and set aside in a large bowl, covered.

Chick'n mixture:

1 t canola oil

4 "Gardein" meat free "chick'n filets" (cut into bite size pieces) OR "Gardein" meat free "chick'n strips"

3 green onions, chopped

1 red bell pepper, sliced

1 c broccoli florets

1/2 c carrots, julienned

In a large frying pan or wok saute the "chick'n", green onions, red bell pepper, broccoli florets and julienned carrots in 1 T canola oil until browned and tender, while browning make sauce:

1 c soy, almond OR rice milk

3/4 c Vegan mayonnaise

1 t dried basil

1 t crushed red pepper flakes (optional)

Fresh cracked black pepper and a few drops of Tabasco sauce (optional) to taste

In a microwaveable liquid measuring cup or bowl, mix soy milk, mayonnaise, dried basil, red pepper flakes, black pepper and Tabasco sauce (if your pasta needs more sauce, just make more). Heat the sauce in the microwave until hot (but not boiling) pour sauce over cooked Rotini and toss lightly. Add Rotini and sauce mixture to the sauteed "chick'n" mixture. Gently mix all ingredients, top with Vegan shredded Parmesan cheese and serve immediately. Serves 4-6 (double the recipe if you have a large family like the Folkerts)! Makes great leftovers, if there are any!