Pasta

Butternut Squash Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Soups and Stews , , , ,
Prep Time20 minutes
Cook Time2 hours
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Butternut Squash Alfredo Sauce

Course: Main Course, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 1 butternut squash medium size
  • 1 1/2 cups raw cashews
  • 2-3 cups vegetable broth
  • 1/4 cup miso white or yellow
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 large onion chopped
  • 1/4 cup white wine
  • 1 teaspoon sage leaves

Instructions

  • Cut the squash in half length-wise and scoop out the seeds. Place cut side down on a baking sheet lined with parchment paper. Bake at 400° F for 40-50 minutes until soft. Let cool, and scoop out the cooked squash.
  • If you don't have a high-speed blender, soak the cashews in hot water for an hour or longer to soften them.
  • Combine the cashews, 2 cups broth, cooked squash, miso, nutritional yeast, and lemon juice in a blender. Blend until the sauce is completely combined. If needed, add additional broth so that the sauce is creamy and pourable.
  • Sauté the onion, stirring, for 5-7 minutes until golden and soft. Sprinkle with sage. Add wine if it starts to stick. Add all the wine and let it simmer for a couple of minutes.
  • Serve the sauce over cooked pasta, garnished with the sautéed onion.

Notes

This delicious sauce also makes a fine soup, when diluted with additional broth. Mix equal parts sauce and broth and stir well.
Freezes well.

Pasta Bowl with Summer Vegs

karenwpullen Main Dishes, Pasta, Recipes, Salads, Side Dishes , , ,

Not just another pasta salad, because it’s made with fresh corn, zucchini noodles, basil, tomatoes, bell pepper, and edamame. It’s a wow!

Prep Time10 minutes
Cook Time10 minutes
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Pasta Bowl with Summer Vegetables

Course: Main Course, Pasta, Salad, Side Dish
Cuisine: Vegan
Servings: 0

Equipment

  • blender

Ingredients

  • 3 ears corn husks and silks removed
  • 1 cup edamame frozen
  • 1 small zucchini or half a large one
  • 1 small yellow summer squash or half a large one
  • 1 cup grape tomatoes halved
  • 1/2 orange bell pepper chopped
  • 1/4 cup fresh basil
  • 8 ounces pasta penne or farfalle or rotini
  • 1 clove garlic
  • 1/2 avocado
  • 1 tablespoon fresh lemon juice

Instructions

  • Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
  • Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
  • Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
  • Spiralize the zucchini and summer squash. Cut into manageable pieces.
  • Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.
  • Pour the dressing over the salad and mix.

Roasted Red Pepper Alfredo Sauce

karenwpullen Pasta, Recipes, Sauces and dressings , , ,

So easy, so delicious. It’s great on pasta, vegetables, or even as a soup if you add two cups of vegetable broth.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Roasted Red Pepper Alfredo Sauce

Course: Sauces and dressings
Servings: 6 1/2-cup servings

Ingredients

  • 2 cups cauliflower
  • 1 12-oz jar roasted red peppers about two
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup cooking liquid from boiling cauliflower and cashews

Instructions

  • Bring a pot of water to a boil, add the cauliflower and cashews. At the same time, if you’re serving this with pasta, you can cook it in another pot.
  • Drain the jar of red peppers.
  • When the cauliflower and cashews are soft, add them into a high-speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted peppers. Blend sauce on high until completely smooth.
  • Toss pasta with sauce and enjoy!

Notes

This is a ridiculously easy sauce that goes on everything. A great way to get a cruciferous vegetable onto your plate.
You can store this alfredo in the fridge for 3-4 days.