Veggie Pasta Alfredo - vegan and gluten free
This vegan and gluten-free veggie pasta Alfredo offers a lovely combination of colors, textures and flavors. The sauce is made quick and easy in a blender.
Servings 8
Ingredients
Alfredo Sauce
- 3 cups almond milk
- 1 tbsp olive oil
- 6 cloves garlic large
- ½ cups nutritional yeast
- ½ cup raw cashews
- ¼ cup arrow root powder
- 1½ tsp. fine sea salt
- 1 tsp. garlic powder
- ½ tsp. ground black pepper
Veggie Pasta
- ¼ cup water more as needed
- 1 bunch braising greens (mix of kale, collard greens and/or chard), chopped
- 2 summer squash large, chopped, zucchini and/or yellow squash
- 1 cup cherry tomatoes sliced in half
- 16 oz. gluten-free pasta
Instructions
Alfredo Sauce
- Add Alfredo ingredients to a high-speed blender in the order they are listed.
- Begin blending on low and increase to highest speed.
- Blend on high for 1 minute.
- Leave the sauce in the blender while you prepare the pasta and veggies.
Veggie Pasta
- Add ¼ cup of water to a large (5.5-quart) non-stick sauté pan.
- Place chopped greens and summer squash in the pan and steam sauté for 10 to 15 minutes on medium high. (Allow steam to build up in covered pan, stir veggies, cover and repeat until veggies nearly reach desired tenderness. You may need to add more water to keep veggies from sticking to the pan.) When veggies are nearly done, reduce heat to low and leave covered.
- When veggies begin to soften, cook pasta according to package instructions.
- When pasta has about 5 minutes to go, turn heat on veggies back up to medium and pour Alfredo sauce into the pan. Stir continuously until sauce thickens then reduce heat back to low and cover pan.
- Drain and rinse pasta and add it to the pan of veggies. Stir until pasta, veggies and sauce are well mixed.
- Stir in sliced tomatoes and let sit for a minute before serving.
- Garnish with fresh basil and/or vegan "Parmesan" if desired.
Notes
Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Nutrition
Calories: 323kcal | Carbohydrates: 58g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 494mg | Potassium: 355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1814IU | Vitamin C: 29mg | Calcium: 174mg | Iron: 1mg