Sunday, April 25, 2010

Vegan Pasta Alfredo

I have to admit I didn't really measure the veggies and just chopped up what looked like a good amount, so I would so those amounts are really flexible. I really loved the flavor of a bit of smoked paprika in this, but it is reeeeally strong, so I wouldn't use a full teaspoon of it.

Vegan Pasta Alfredo

Ingredients

Sauce:
* 1 cup milk substitute
* 1/2 cup raw cashews, unsalted
* 1/4 cup nutritional yeast
* 3 TB tamari
* 2 TB Earth Balance margarine
* 1 TB tahini
* 1 TB fresh lemon juice
* 2 ts Dijon mustard
* 1 ts paprika (make a bit of it smoked if you have it)
* 1 pinch nutmeg
* 3 fresh garlic cloves
* black pepper, to taste

Other Ingredients:
2 cups of chopped broccoli
1-2 cups chopped carrots
1 TB olive oil
2 cloves garlic, minced
1 onion, chopped
Cooked GF pasta of your choice (I used 8 oz of quinoa pasta)

Directions

1. Add all the sauce ingredients to a blender and blend until smooth. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
2. Steam the broccoli and carrots until tender crisp. Heat the oil in a skillet and saute the onion and garlic until well done.
3. Toss everything together and heat gently to warm the sauce. Enjoy!

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