Veggie Alfredo

Rainbow Veggie Ribbon Alfredo

This is utterly virtuous Italian: cream sauce made from cashews and noodles from the garden. With a potato peeler or chef’s knife, transform zucchini, carrots, peppers and kale into pasta (OK, pasta-like shapes). It’s a rainbow on your plate. A noodle game changer. But if it’s not filling the fettuccine craving, Crosby says go ahead, add some gluten-free pasta to that colorful nest of vegetables.

Yield: 4 servings

Ingredients

Alfredo Sauce

1/2 cup sunflower seeds, soaked

1/2 cup cashews, soaked

2 tablespoons lemon juice

1 teaspoon tahini*

3 cloves garlic, roasted

1 1/2 cups water

1 tablespoon coconut oil*

1 tablespoon nutritional yeast

Sea salt to taste

Black pepper to taste

Veggies

1 zucchini

1 carrot

2–3 leaves of kale (purple, green curly or Tuscan)

1 broccoli stalk

1 yellow squash

1/4 red bell pepper

1/4 yellow bell pepper

Directions

1. In a blender, blend together all Alfredo Sauce ingredients and set aside.

2. Using a mandoline or veggie peeler, peel all of your veggies top to bottom in order to get long strips. At this point, some may be the desired noodle size, while others may be too wide for you. Stack those wide ones on top of each other, and using a chef’s knife, slice them into the right size.

3. If you like, steam your veggies for 1–3 minutes to soften them and bring out bold color.

4. Warm Alfredo Sauce in a pot over medium heat. Toss sauce with veggie noodles and serve.

Read more: http://www.mnn.com/food/recipes/stories/8-guilt-free-comfort-foods-made-completely-from-plants#ixzz3SWMn1gj8