White Garlic Alfredo Pasta with Broccoli


This was really easy and really good. Frozen broccoli was the only vegetable we had on hand, so I decided to use it here, but you can really use any (probably green) veggie that you like.

If you want to roast frozen broccoli, I roasted mine with olive oil, salt, and pepper at 400°F for 20 minutes, turned the pieces, and roasted for another 10 minutes.

Recipe adapted from Minimalist Baker.

This recipe is: vegan, vegetarian, gluten free

Ingredients:

  • 16 oz broccoli or vegetable of your choice, roasted
  • 3 tbsp olive oil
  • 4 large garlic cloves, minced
  • 1/3 cup dry white wine (I used Sauvignon Blanc)
  • 4 tbsp cornstarch
  • 1 3/4 cup unsweetened plain almond milk
  • 4 tbsp nutritional yeast (or parmesan cheese)
  • salt + black pepper to taste
  • 1/4 cup vegan (or not) parmesan cheese, plus more for serving
  • 10 oz pasta, gluten free if necessary

Method:

  1. Preheat oven for roasting vegetables, and begin roasting with oil, salt, and pepper.
  2. Bring a large pot of generously salted water to a boil and cook pasta.
  3. While veggies are roasting and pasta is cooking, heat oil in a large skillet over medium heat. When hot, add the garlic and sauteé 1-2 minutes, until fragrant and beginning to brown. Add the wine. Stir and cook for 2-4 minutes, until wine has reduced by half.
  4. Whisk in the cornstarch, then slowly whisk in the almond milk. The mixture will be clumpy. Transfer the mixture to a blender and add the nutritional yeast, parmesan, salt, and pepper. Blend until smooth. Taste and adjust seasonings if necessary.
  5. Return the sauce to the skillet and warm over medium-low heat. Once the sauce has thickened, turn the heat to low and allow it to simmer until the pasta and vegetables are done.
  6. When cooked, add the vegetables and pasta directly to the sauce mixture and serve immediately, preferably with crushed red pepper on top.

Serves 2-4.

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