Using my sister in laws amazing Alfredo Base I came up with this veggie packed pasta. Check her site for the base recipe and for more awesome vegan stuff @ ClubGio . Make this with all the greens and extras, or just make the sauce! Crazy versatile.
- 1-1 1/2 cups veggie broth
- 8 oz spinach
- 8-10 oz thick pasta ie: linguine; fettuccine; rotini
- 1/2 cup peas
- 1 tbsp bac'n bits , optional
- crushed red pepper , optional
- 1 onion chopped
- 4 cloves garlic
- 1/2 cup soaked cashews
- 1/4 cup nutritional yeast , heaping
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp tumeric
- 8 oz bella mushrooms sliced
- 2 tsp worcestershire
- 2 tsp maple syrup
- 2 squirts liquid smoke
Cook pasta according to package directions (adding peas in the last minute. )
Cook onions in a pan in about 1/2 cup veggie broth until all the broth evaporates and soaks in to the onion, adding chopped garlic just before. (if making with Bella Bac'n and Spinach, etc. go to the next set of instructions in the same pan)
Add the cooked onion and garlic plus the rest of the Alfredo ingredients in a high speed blender, adding a little broth until smooth.
In a pan whisk the liquid ingredients for the mushrooms with a splash of broth, and cook the mushrooms until caramelized.
Add spinach with a splash of veggie broth if needed until wilted or heat separate if frozen according to package directions (don't forget to drain!).
Remove from heat and pour sauce into the pan and stir to incorporate.
Toss pasta with all the sauce and enjoy!!
If making ahead, or plan on having leftovers, store the sauce separate from the pasta, and add a little "milk", water or veggie broth to thin it out when reheating. Using a little unsweetened almond milk works well here.