Creamy Creole Pasta

Usually, I'm a slave to my cookbooks and recipes swiped from other bloggers. I like it, actually...as a year into it I'm still learning all things vegan. But sometimes? I'm genius...all on my own. Behold, the amazing creation I threw together after a looooong and grueling day that called for pasta, the only thing that would satiate us for dinnerCreamy Creole Pasta
serves 4

1/2 bag Soy Curls
2 carrots, thickly cut
1/2 large onion, chopped
1 zucchini, halved and thickly cut
10 white mushrooms, thickly sliced
1/4 c. sun dried tomatoes, chopped (I used the kind packed in oil)
1/3 c. steamed asparagus, chopped (had some leftover, thought 'why not?!')
3 cloves garlic, minced
2 tsp. Creole Seasoning (I'm a fan of Tony Chachere's) plus more for seasoning
2 T nutritional yeast
1 T cornstarch
2 c. soy milk
2 T vegan margarine
6 or 7 fresh basil leaves, finely chopped (or 1 tsp. dried, but fresh is best!)
black pepper to taste

*rehydrate soy curls for 10 min in warm water then squeeze dry. toss with 2 tsp. creole seasoning and set aside.
*Whisk together soy milk, nutritional yeast, and cornstarch, and set aside. i think i added about 1/2 to 1 tsp. more seasoning here also but that was just to kick it up a bit after tasting the soy curls after browning, but we'll get to that.
* heat large skillet over med to med hi heat and melt 1 T marg. add onion and garlic, saute for a min or so, add carrot, saute a few minutes more, then add zucchini and mushrooms. saute a bit more until everything is crisp tender and then remove from pan and set aside. I may have sprinkled some more creole seasoning just to barely cover the veggies here as the one I use is not too hot. be sure to taste things as you go so you don't overdo the heat.
*heat remaining 1 T marg. in pan and add soy curls and sun dried tomatoes and saute til browned. *add milk mixture, veggies, and basil to pan and bring to boil, stirring. sauce should thicken up right away.
*remove from heat and serve over bed of pasta, dusted with more nutritional yeast, if ya like!

This was so perfect, I even blew myself away! I had been craving something like the Cajun Alfredo with Veggies that I used to get from Harry's back in my vegetarian days. This? Soooo much better. I don't think I'd change a single thing. We were especially bad tonight and enjoyed some white linguine over the usual whole wheat brand we love.

That leftover asparagus was from this tasty lunch.I finally finished up the TVP in the pantry and made more Vegan Vittles Better Burgers dressed with tomato, Vegannaise, and Nutritional Yeast Mustard (YUM!) on a potato roll (I know, I know,I said no more but I lied! ;), some steamed asparagus with a touch of avocado oil and a quick potato salad (lil' yukons, a couple green onions, minced, some finely minced vidalia, Vegannaise, Dijon Mustard, salt, and pepper. easy!)