Rich and Creamy Penne Alfredo
Vegan, Soy Free, Gluten Free possible
Prep time: 25 minutes
1 medium head of organic cauliflower, chopped (about 4 cups)
3/4 cup almond milk
1/4 cup hemp seeds
1/2 tsp black pepper
1/4 tsp salt
1 batch of vegan parmesan (see below)
1 pound of whole wheat penne pasta (or gluten free pasta)
Vegetables of choice: sundried tomatoes, green peas, steamed broccoli, steamed asparagus...
1/2 the recipe for 5-Minute Vegan Parmesan Cheese
Chop cauliflower into florets and steam over medium-low heat until soft.
Fill a second large pot with water and bring to a boil. Add whole wheat penne and cook according to package instructions.
While the cauliflower is steaming, prepare vegan parmesan cheese by blending all ingredients in a high powered blender. Leave in blender and set aside.
When the cauliflower is ready, add to the blender with the vegan parmesan. Add remaining ingredients except for additional vegetables and blend on high until smooth and creamy. If you prefer a thinner sauce, add more almond milk 1 tbsp at a time until you achieve a desired consistency.
When the pasta is ready, drain and add back to the pot. Pour alfredo sauce over the pasta and stir to combine. Add the vegetables of your choice; I prefer sundried tomatoes and green peas!
Divide into four portions and serve warm!
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.