Veggie Alfredo Pasta

This was the perfect Sunday night comfort meal after snowboarding at Park City Resort.  This is the first debut of my vegan alfredo creations.  It’s amazing how you can make a creamy sauce with no dairy!  Just make sure you get the unflavored and unsweetened versions of either almond or soy milk (and non-GMOs!).  I made the mistake once and overlooked the “vanilla” on the label and my pasta dish was vanilla-sweet-and-awful.  Anyways, my thoughts right now are with our families and friends on the East coast as they brace for a blizzard starting Tuesday night… 2-3 feet expected.  Hope you all stay cozy, warm and safe, and enjoy the fluffy white stuff!!  Perhaps the perfect time to try out some new recipes from your favorite little mountain blogger??

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Handful of asparagus, chopped

Handful of broccolini (or regular broccoli), chopped in florets

Handful of shiitake mushrooms, chopped

2 garlic cloves; minced

1/4 yellow onion; diced

Salt, Pepper & Nutmeg

1 carrot, peeled & chopped

EVOO (extra virgin olive oil)

2 TBS earth balance vegan butter

2 TBS flour of your choice (I used wheat)

1 1/2 cups of almond milk (or soy, or another kind)

Truffle Oil

Pasta of choice

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Start boiling water in large pot.  While water is warming, drizzle olive oil in saute pan and add the onion & garlic.  Sprinkle on some salt, pepper & nutmeg and cook until onion starts to soften.  Add in the asparagus, broccoli, carrots and season again lightly.  Continue to cook and stir on medium until veggies start to soften slightly.  Add the shiitakes in last and continue to cook and stir often.

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In a separate small saute plan, add the earth balance and start to melt over medium.  Add the flour and stir to combine.  Cook a couple minutes then whisk in the milk.  Keep whisking to avoid lumps.  Cook until sauce starts to thicken.  Season with salt, pepper and nutmeg.

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Add the pasta when the water boils (salt water first) and cook according to directions.  Steal some pasta water from the cooking pasta pot to loosen the sauce if it starts getting too thick.  When pasta is done, drain and add to the veggies, and top with the sauce.  Use pasta water to thin again if necessary.

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Top the dish with a drizzle of truffle oil, veggie parm and red pepper flakes if desired.  (Toasted pine nuts would be a great topper as well).  Enjoy!!

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Last run today at Park City, had the trail to myself!

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2 Responses to Veggie Alfredo Pasta

  1. Pingback: Vegan Mac & Cheese | Meatless in the Mountains

  2. Pingback: Fettuccine Alfredo with Peas and Shiitake Bacon | Meatless in the Mountains

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