I haven’t eaten any M&C for almost 2 months! It’s my weakness, my favorite unhealthy food. To prevent an internal fight between my body and mind I decided to make a almost vegan alfredo sauce to satisfy the cravings. Why almost vegan? Because I love percorino romano and only like nutritional yeast flakes. Using olive oil instead of butter and cream reduces the heaviness that comes with traditional alfredo sauce. And a little pecorino romano never hurts anyone. This sauce is ridiculously easy to make. All the fresh produce used in this recipe came from the farmer’s market. The garlic, a gift from Nan, was the Persian Star variety. Spicy, exotic, very flavorful, and originally from Uzbekistan. Jakie and Marie were lucky enough to enjoy this one with us : )
- Pasta, Quinoa Elbows (2 boxes)
- Broccoli, 1/2 lb
- Baby Shiitakes, 1/2 lb
- Corn, 2 ears with kernels sliced off the cob
- Shallots, sliced into thin rounds
- Persian Star Garlic, minced
- Frozen Peas, ~1/2 c defrosted at room temperature
- Olive Oil
- Toasted Sesame Oil
- Olive Oil, 1/2 C
- Spelt Flour, 10 T
- Almond Milk, ~4 C
- Fresh Tarragon
- Red Pepper Flakes
- Pecorino Romano, ~1/4 C + more for topping
Note: The sauce should be cooked last right before serving. Too much cooking will cause it to break. My timing was a bit off when I cooked this; the veggies and pasta were done a bit before the sauce was ready. Not a big deal for me.
1. Chop veggies and put the water up for cooking the pasta.
2. Cook the veggies: we cooked the shrooms separate from the rest. In a skillet heat up some olive oil and sauté the shallot and garlic for a few minutes. Add broccoli and cook until close to tender crisp. Lastly add the corn and peas and season with s&p. Cook a bit more and set aside veggies in a large bowl.
3. In another skillet cook the mushrooms in some toasted sesame oil over high heat. Baby shiitakes do not take long! Once cooked add to the rest of the veggies.
4. At this point the water should be boiling if it already hasn’t. Cook the pasta. Once cooked drain and add to the veggies, stirring well to prevent pasta from sticking.
5. Lastly make the sauce, which can be started before the pasta is finished. In a medium skillet over medium high heat add the 1/2 C olive oil and 10 T flour. Stir until a nice beige color is formed. (I wanted to make sure I had enough sauce for 2 boxes of pasta, but you could probably use less flour and still use 1/2 c olive oil). Next while whisking slowly add the almond milk. I measured out 2 cups and then just poured it from the carton until the desired consistency was reached. I used at least 3 1/2 cups. Add the fresh tarragon, red pepper flakes, and pecorino romano. Taste test and season more if necessary.
6. Pour sauce over veggies and pasta. Mix well and serve with more pecorino romano!