I have always loved pasta alfredo, but it’s kind of a guilty pleasure isn’t it? This vegan version tastes just like alfredo, and is both comforting and elegant. Feel free to change the vegetables to suit what you have on hand or what is in season.
1 box Andean Dreams Gluten Free Quinoa Elbows or Penne, cooked according to box instructions
2-3 Tablespoons olive oil (optional-you can also sauce the vegetables in water or vegetable stock)
1 cup roasted Butternut squash or other winter squash
1 cup kale, chopped roughly
6 shiitake mushrooms, stems remove and caps sliced in half
salt and pepper to taste
1 cup truffle cream (see recipe below)
1 cup cashew milk (see recipe below)
To cook gluten free pasta, I find it very helpful to cook in a large amount of salted water. Boil the water first before dropping in the pasta. Make sure to stir the pasta frequently while cooking for 3-5 minutes, as they’ll really stick together otherwise. When the pasta is still slightly al dente, move very quickly to drain the pasta into a colander and rinse with cold water. Toss the pasta with a little olive oil and salt and set aside until ready to use.
To prepare the sauce, begin by sautéing the winter squash, kale and shiitake mushrooms in a large pan until the squash is lightly browned and the mushrooms are tender and thoroughly cooked. add the cashew milk and truffle cream and bring to a simmer. be careful to turn the heat down low as soon as it comes to a simmer-cashew milk thickens very quickly once it gets hot and can burn on the bottom of the pan. Be sure to stir frequently and add more cashew milk if it gets too thick. Season with salt and pepper to taste. Add the pasta and simmer for 2 minutes or just until the pasta is the perfect texture. Serve immediately. Garnish with fresh greens, like frisee or chopped radicchio. Drizzle with chili paste for a little kick.
For the truffle cream:
3/4 cup water
1 cup cashews, soaked overnight and rinsed
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon white truffle oil (or more to taste)
Mix all the ingredients together in a blender and blend until smooth. Store r refrigerated for up to a week. This makes a delicious salad dressing as well!
For the cashew milk:
1/2 cup cashews, soaked for minimum of 2 hours and then rinsed (discard the soak water)
2 cups water
Blend until smooth in a blender. Store in a refrigerator for up to a week. Use in place of milk in cereal, coffee and smoothies.0