4/5/12

Spice in the Kitchen: Vegan Alfredo Pasta w/ Tomatoes & Asparagus

That looks good right? It's so good you'll want to eat bowls and bowls and bowls of it! But no sweat--it's not the nasty high cholesterol 800 cups of cream and butter version of alfredo--it's made with tofu, olive oil, fresh herbs, and cashews! Not exactly fat free, but lower in fat, for sure. And healthy fats at that! I'm not down for no-fat because our bodies need fat, healthy fat. Can I say fat one more time? Phat!



So, you made my version of vegan ricotta and you still have tons left over from your Friday night ricotta pizza (It was good, right?)? Well, rebrand it as alfredo and you've got yourself a totally different meal!

Directions for Making Vegan Ricotta into Vegan Alfredo Sauce:

  1. Take your leftover ricotta out of the fridge to let it warm up a bit since it does set when chilled. 
  2. Prepare some fettucine (or any other type of pasta) according to package directions. 
  3. Bake grape tomatoes and asparagus in the oven while your pasta is boiling (oven at 400, spray pan, toss veggie on, spray again, salt pepper and bake for about 10-15 minutes). You could also just saute them, but I prefer to bake as much as possible. Less hands-on time!
  4. When the pasta is still hot, scoop a good amount of ricotta on top. Add a bit more olive oil, or melted vegan butter (to thin out ricotta), and salt and pepper. Voila! Vegan alfredo. Mix with tongs until the pasta is coated. 
  5. Plate your pasta, top with veggies. Add vegan parm if you would like.


TIP: After I shot this photo, I added some steamed broccoli and it totally made this meal!

4 comments:

  1. This dish sounds simply delicious. I especially like how the strand of pasta weaves through the veggies in the overhead shot.

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  2. prettttyy! i love simple pasta meals and this is calling out to me.

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  3. Oh, yum! Pasta is always a simple and good choice. I need to stop looking at food blogs when I am hungry...lol :)

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  4. Just use gluten-free pasta (which is delicious) and this becomes a fabulous gluten-free dish.

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