Ready to share something; a plant-based recipe
In my plant-based recipe posts, I will not be sharing the complete recipe (Unless I can find a link online to share.) It is not my intent to compromise anyone’s copyright. I will–however–point you to the books where the plant-based recipes can be found. Instead, I will talk about why I like the recipe, how I changed it up, and tools and tricks I used in preparing them.
About seven months ago, I started a journey that I’ve kept quiet on the interwebs. I started following a plant-based diet. In coming weeks and months I’ll share more about the reasons and results of that journey, but today (and in the coming weeks) I want to share some of my experiences with new and favorite plant-based recipes. Today: I want to share a Fettuccine Alfredo with Roasted Vegetables. This recipe is adapted from the
Today: I want to share a Fettuccine Alfredo with Roasted Vegetables. This recipe is adapted from the PlantPure Nation Cookbook.
As you might guess, this dish doesn’t utilize a traditional Fettuccine or a traditional Alfredo sauce. They are both PlantPure substitutes.
The Alfredo sauce is typical of a plant-based substitute (Containing plant milk, cashews, and Nutritional yeast) but had an unexpected addition of dijon mustard. I was a little hesitant to add that, but in the end, the flavor was fantastic.
The key to making smooth sauces that start with cashews (or other nuts) is a good blender. I had to be dragged into this kicking and screaming–was sure my Ninja was the bomb–but nothing beats a Vitamix.
If you’re like me, the price tag might scare you at first. I will tell you, though. Don’t think you’re buying just a smoothie machine.
I use my Vitamix every day! Multiple times.
It is a multi-purpose appliance. (That will make the best smoothie you’ve every taste <g>). It will also make smooth sauces that are protein packed (Something a lesser blender just can’t do.)
My second piece of advice, check the website for reconditioned models. I bought mine this way at a fraction of the price the website sells new models for. It came in about a week’s time and carries a warranty.
A caveat to that–if you are a Costco member, you can buy a brand new Vitamix for a very similar price to what I paid for my reconditioned one.
Either way, it is my must have appliance to fix my plant-based meals.
Another thing I liked about this recipe is it’s flexible. I used the vegetables that the recipe called for and then did my refrigerator clean up. What’s this? I scanned my crisper drawers and dumped the veggies that were in danger of reaching the end of their shelf life–and dumped them in the bowl.
This plant-based recipe called to toss the veggies with olive oil and coat with a lemon-pepper spice. Instead, I added the juice of half a lemon to the olive oil and used my favorite combination spices.
The lemon–combined with the dijon mustard of the sauce–was a non-typical Alfredo flavor, but I really enjoyed it.
Once coated, the veggies go on a cookie sheet (I use parchment paper to save on clean up) and go in a 400-degree oven for a half-hour.
In the meantime, I cooked the pasta.
I warmed the sauce. This is a necessary step because the sauce thickens as it comes to temperature.
When the sauce is warm and thick, I mixed it with the strained noodles. I used them as a base on my plate, and then dished a heaping pile of the roasted veggies on top of the noodles. (See pic at the top of post). Normally my salad would be full of veggies like this, but since they were the topping on my pasta, I went with a simple side salad.