This Vegan Friendly Alfredo Pasta Is Every Bit As Good As the Original

This Vegan Friendly Alfredo Pasta Is Every Bit As Good As the Original

Here's everything you need for this savory sweet potato alfredo pasta. This recipe requires 1 hour and 30 minutes total time and makes between three and four servings.

Ingredients to Gather

SAUCE
1 cup (120 g) raw cashews
1 whole head garlic (for roasting // see instructions)
2 cloves raw garlic (omit for less garlicky flavor)
4-5 Tbsp (12-15 g) nutritional yeast
1/2 tsp sea salt, plus more for roasting garlic
2 tsp arrowroot starch (or cornstarch) // for thickening
1 1/2 – 2 cups (360-480 ml) unsweetened plain almond or rice milk, + more as needed
optional: pinch red pepper flake (omit for less spicy)
NOODLES
3 large or 4 small-medium sweet potatoes (~525 g // organic when possible, peeled and spiralized)
1-2 Tbsp (15-30 ml) coconut or avocado oil (if avoiding oil, sub water // plus more for garlic)
Pinch sea salt
FOR SERVING optional
Fresh chopped parsley
Sautéed kale or Kale Chips
Crispy chickpeas (store bought or DIY)
Vegan Parmesan Cheese
Red pepper flakes

Directions to Follow

Add cashews to a small mixing bowl and cover with very hot water to soak for 1 hour. Then drain thoroughly and set aside (or soak overnight or 6-8 hours in cool water).
In the meantime, preheat oven to 400 degrees F (204 C) and slice off the very top of your whole head of garlic. Place on a piece of foil, drizzle with oil (optional) and a pinch of salt and loosely wrap. Bake directly on the oven rack for 45 minutes – 1 hour or until fragrant, tender, and slightly golden brown. Then remove from oven to let cool.
If serving with kale chips or sautéed kale, prepare now and set aside until serving.
While cashews finish soaking, peel and spiralize potatoes using a veggie spiralizer on the thinnest blade, or if you don't own a spiralizer, you can use a vegetable peeler or julienne peeler instead. Set aside.
Add soaked and drained cashews to a high-speed blender as well as roasted garlic. To extract garlic cloves, squeeze from the base upwards and the softened cloves should easily slide out. Then add remaining ingredients: fresh garlic (omit or reduce if you don't like a strong garlic flavor), nutritional yeast, salt, arrowroot starch, and 1 1/2 cups (360 ml) almond or rice milk.
Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more fresh garlic for zing/kick, nutritional yeast for “cheesiness,” salt for saltiness, or a pinch of red pepper flake (optional) for heat. The sauce should be creamy, smooth, and pourable. If too thick, thin with a bit more almond milk (I used 2 cups (480 ml)).

After this, pour the sauce into a large pot or pan that has a rim, and then heat over medium-low just until the sauce begins to bubble, whisking as it heats up and begins to get thick. After it starts to bubble, turn the heat down to low, and then simmer it to keep it warm. It will continue to thicken, and if gets too thick, you can add almond milk or rice milk to thin it.

Next, take a separate large skillet or pot that has a rim and heat it, adding between 1 and 2 tbsp. of oil or water and the potato noodles once the skillet or pot is hot. Add a pinch of salt, tossing with tongs to coat, and then cover and allow to steam. Cook until tender, gently tossing occasionally. Combine the sweet potatoes and the sauce and toss gently to combine and add anything else you want to such as kale.

And you're done! What do you think of sweet potato noodles? Have you ever tried them? What do you think of this recipe? Share your thoughts in the comment section below!

Article Source: Minimalist Baker





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