HURRY UP ALFREDO PASTA
One day I came home from running errands and I was starving. I felt like pasta with a creamy sauce, but I didn't have the patience to make a roux. I decided to make a blender Alfredo because I was so hungry that I didn't care how it turned out. Not only was it delicious, my husband and I now make it on a regular basis. It's fast and easy, and you probably already have all of the ingredients. It's a great compromise between "I don't feel like cooking"
and "I don't want to eat toast for dinner."
While I like to use the wide fettucini-style rice noodles, whatever pasta shape you have will work wonderfully. You don’t even need pasta to enjoy the sauce: You can pour it over a huge bowl of steamed organic broccoli and it will be divine.2 or 3 servings
• 3 cups of any small pasta shape
• 2 tablespoons Earth Balance
• 1 cup soymilk
• 2 teaspoons Dijon or stone-ground mustard
• 3 tablespoons low-sodium tamari or soy sauce
• 1 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1/4 cup nutritional yeast
• 1/4 rounded cup raw, unsalted cashews
• 2 to 4 garlic cloves (optional)
• 1/2 teaspoon paprika
• 1 pinch nutmeg
• 1 pinch salt
• black pepper, to taste
• 2 tablespoons of fresh herbs (your favorite)
• 2 cups steamed broccoli florets or any other veggie
Bring a pot of salted water to boil and add the noodles. Cook until tender but not mushy, about 5 to 8 minutes.
Meanwhile, combine all of the sauce ingredients together in a blender and blend on high until very smooth. If your blender is having issues with grinding the nuts smoothly, you can strain the sauce. (Or you can keep them as is and pretend it's a "textural feature".)
When the noodles are finished cooking, drain them well. Add the noodles back to the (now empty but still hot) pot and pour as much sauce as you want over them. Turn the heat on and gently stir until the noodles are piping hot, adding in your optional veggies or herbs if you're using them. Serve immediately.
Recipe from Vegan Yum Yum, By Lauren Ulm