Krista McGuire

Even when I wasn’t Vegan I probably only ate pasta alfredo a few times a year, so I found it funny when I got a craving for it! This was my first time making Vegan alfredo and I was pleasantly surprised! Pasta is definitely my weakness, so it makes me feel better eating gluten-free, brown rice pasta with vegan/organic sauces. It’s so cool that being a Vegan does not mean sacrificing the foods you love…it just means making them better 😉 Eating ‘regular’ alfredo sauce always left me with a stomach ache because of all that diary, but now it doesn’t feel like such a heavy, fattening meal.

Ingredients:

-1 clove garlic, minced

-1 teaspoon oil of your choice

-1 Cup cauliflower, chopped

-3/4 Cup almond milk

-Salt and pepper to taste

-1 Tablespoon nutritional yeast

-1/2 Tablespoon lemon juice

-1 box pasta of your choice

Directions:

-Cook the garlic with oil until golden brown, 3 – 4 minutes

-Add the almond milk and bring it to a boil. Add the salt, pepper, cauliflower, and cook until the cauliflower is soft, ~ 7 minutes

-Transfer to food processor and add the nutritional yeast and lemon juice, blend until smooth

-Cook the pasta according to package directions

-Drain the pasta and pour into a large bowl with the sauce

-Stir and serve

Very quick and easy to make! I decided to serve the pasta with lots of greens! Simply steamed spinach, broccoli, and asparagus

XOXO