Hip-Peas: Vegan Cauliflower Alfredo GF Summer Pasta
I shied away from pasta most of my life in fear of the carbs that came with it. Carbs are your primary source of energy and help fuel each part of your body. When you lack this carbohydrates in your body, it can cause issues like fatigue, headaches, and nausea. When grocery stories began releasing more options for gluten free pasta like quinoa or chickpea pasta, I began incorporating it back in to my diet. Since then, my energy levels are back to normal, my nausea has drastically decreased, and i’ve maintained a lower weight.
This recipe used Trader Joe’s brown rice quinoa pasta. If you have herbs beyond dill, basil, and oregano I would encourage you to use them. The key to this dish is the freshness you taste from the herbs mixed with the veggies. This pasta is on the lighter side and would be great served cold or hot. If wanting a cold pasta, I would sub in non-spaghetti noodles like the brown rice quinoa fusilli pasta.
Hip-Peas: Vegan Cauliflower Alfredo GF Summer Pasta
Serves: 2
Vegan Cauliflower Alfredo
- 2 cups cauliflower florets
- 1/2 cup oat milk
- 3 cloves garlic
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- salt and pepper to taste
GF Summer Pasta
- GF pasta, cook as directed
- 2 cups frozen peas
- 1 cup asparagus, chopped
- 1 cup broccolini, chopped
- 1 cup white onion, chopped
- 2 tbsp vegan butter
- 1 tsp lemon zest
- juice from 1 lemon
- 2 tbsp dried oregano
- 1 tbsp dill, chopped
- 1/2 cup low sodium vegetable broth
- red pepper flakes
- parsley, chopped for topping
Method
- In a large sauce pan, add 1/2 cup of water along with the chopped cauliflower flowers over medium heat. Cover and let steam 6-8 minutes.
- Add all ingredients for the Alfredo sauce into the blender including the steamed cauliflower. Blend until smooth adding milk little by little if needing a thinner consistency. Taste as you go to measure salt and pepper. The consistency should be on the thicker side like normal Alfredo.
- Cook pasta as directed. Strain, then set aside. In a large sauce pan add butter then all vegetables peas – white onion. Cook for 5 minutes. Add in the lemon zest, lemon juice, oregano, dill, and vegetable broth. Reduce heat to low and cook for another 6-8 minutes.
- Add vegan Alfredo sauce and GF pasta to the same saucepan with all of the vegetables. Stir until noodles are evenly coated in sauce and vegetables. Add salt and pepper to taste.
- Divide into 2 plates then top pasta with red pepper flakes and chopped parsley. Ready to serve!
