VEGAN ALFREDO PASTA
Ingredients
100 gm NUTARO pasta
1.5 Tbsp olive or avocado oil
2 large cloves garlic
2 Tbsp arrowroot powder (or sub all-purpose flour if not GF)
1 cups unsweetened plain almond milk
Salt and pepper (to taste)
35 gm vegan Parmesan cheese (plus more for topping)
2-3 Tbsp nutritional yeast
1/4 tsp garlic powder
Red pepper flakes (optional)
1/2 cup green peas (optional)
Preparation
Boil 100 gm NUTARO pasta as per instructions on the box and cover to prevent drying.
Mince the garlic.
Prepare the peas. (if frozen, thaw at room temperature while pasta cooks).
Ready a blender for making sauce.
Method
Heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time and whisk to prevent clumps. Cook for 2 minutes.
Transfer to a blender and add salt, pepper, vegan Parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down side as needed. Taste and adjust seasonings as needed.
Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1/2-1 tsp more arrowroot or flour. Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
Once sauce is ready, add NUTARO pasta, peas and mix well. Cook for 1-2 minutes.
Serve hot with additional vegan Parmesan cheese and red pepper flakes on top.
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