Tag Archives: pasta

Holy Cream Sauce! (Vegan Fettuccini Alfredo)

This is SO easy and SO tasty, so creamy and shockingly vegan! Really a 10 minute meal. Boom. And SO SO YUMMMYYYYYY! I really cannot believe this is dairy free, and I know exactly what I put in there! I was whipping this up tonight for an Italian themed potluck at work tomorrow. I couldn’t help but also prep my favorite vegan ravioli, bought in bulk from Rainbow Grocery. I just tossed those in olive oil (after cooking) and threw in some fresh veggies. But back to the fettuccini alfredo: I had been seeing recipes for this on the vegan-cookingsphere for some time, and finally compiled the best ideas I saw (and the most accessible to my pantry), and experimented. I was not disappointed. We will see how it goes over tomorrow with my omnivore colleagues, but for now, I am very happy and full 😀

You need:

10-12 oz dry fettuccini noodles (check for egg/dairy before buying!)

1 cup raw cashews

1.25 cup hot water (more if needed to blend)

1.5 TBS nutritional yeast

1 TBS tahini

1 TBS Better Than Boullion

1 TBS crushed garlic

2-3 cups steamed cauliflower

Combine all ingredients (except noodles!) in high speed blender while boiling pasta till al dente. Pour cream sauce over noodles, tossing well. Sprinkle with black pepper to serve. I also added in some veggies for texture and nutrients 🙂

That is all, enjoy!!

Balsalmic Butternut Noodles

Spaghetti that does not involve tomatoes, I know, what is this? But this time of year, with the butternut squash being perfectly in seas0n, lends itself to savory dishes that are not always predominantly seasoned by italian herbs. This one has a touch of asian flair with sesame oil and liquid aminos (or soy sauce or tamari), but tempered with some balsalmic vinegar so that when raw spinach is tossed in, it becomes one part pasta, one part pasta salad! Enjoy either warm or cold!

You need:

-Whole wheat pasta boiled and drained, about 1/2 a box

-Edamame, about 2 cups

-Raw spinach, about 2 cups

-Garlic, 4 cloves smashed 

-1 Onion chopped

-Sesame Oil, dash

-Balsamic vinegar to taste

-Liquid aminos to taste

-Tahini, 1-2 tbs

-1/2 lemon juiced

-Black pepper to taste 

-1/2 large Butternut squash, roasted, cooled, and cubed

-about 6 oz mushrooms, sliced
Sauté garlic, onion, mushrooms, and cooked edamame in sesame oil and liquid aminos until soft. Meanwhile boil spaghetti per package instructions and rinse with cold water, set aside and let cool. Then whisk or blend together your balaalmic, tahini, and lemon juice. Lastly toss all ingredients together in a large bowl, seasoning with salt and pepper to taste. Enjoy!

Coconut Quinoa Primavera Pasta (AKA Better Than Mac N Cheese)

Oh yum. So delicious. When made like this, creamy pasta is no longer on my no-no list. In fact my goal is to find a way to enjoy every unhealthy food I used to eat before learning about nutrition, guilt-free. Knowledge is power and this dish makes me feel strong, happy, and healthy! Also,this recipe makes a LOT of food; lunches for the week!

8oz organic quinoa pasta
1 cup canned coconut milk
1/4 large lemon juiced
Oregano
Parsley
Salt
Pepper
Red crushed pepper
1/2 yellow bell pepper chopped
1/4 red bell pepper slivered
16oz broccoli steamed
9oz sugar peas steamed for 4-5 min only
7-8 oz fava beans, cooked

Toss all ingredients together and enjoy! For work lunches I plan to serve over some fresh spinach for extra greens. Energy all week long!

2015/01/img_4856.jpg

2015/01/img_4908.jpg

2015/01/img_4909.jpg

2015/01/img_4914.jpg

2015/01/img_4916.jpg

2015/01/img_4918.jpg

2015/01/img_4920.jpg

2015/01/img_4921.jpg

2015/01/img_4924.jpg

2015/01/img_4926.jpg

2015/01/img_4927.jpg

2015/01/img_4928.jpg

2015/01/img_4929.jpg

2015/01/img_4931.jpg

2015/01/img_4932.jpg

2015/01/img_4933.jpg