Yet another very delicious Urban Vegan recipe here! This dish was ridiculously easy, fast and delicious - my kind of meal!! The flavor of the soy milk definitely made it's appearance in the sauce - a year ago, I probably would have passed on making it a second time. But alas, our taste buds have done a lot of transforming over the past year+. The nutritional yeast gave the creamy/silky/cheesy flavor of alfredo and the other simple ingredients made for a rich and delicious sauce. The picture looks sooo boring! I made my crispy zucchini spears (recipe shared a few days ago) with this, so though we all had a big pile of zucchini with the pasta, the picture looks like we had no color or nutrition on our plates! Fettucini Alfredo (adapted from Urban Vegan)
1 lb fettucini (I actually used whole wheat linquini because it's what I had!)
1 T cornstarch
1 1/3 cups soy milk
6 T Earth Balance
2 T nutritional yeast
1 1/4 t salt
Cook pasta according to package instructions. Dissolve cornstarch in milk and set aside. Melt butter in saucepan. Sprinkle with nutritional yeast and stir until smooth. Add milk and salt and cook until thick and bubbly. Toss with cooked pasta.
I was looking through my binder of recipes last night, looking for something fun to cook for dinner. I have a binder filled with recipes I have found in magazines, acquired from friends, etc and it's always fun to thumb through it and find something new to try. This pasta recipe looked yummy and I had all the ingredients on hand. I was able to use a fresh tomato and basil from my garden and it turned out soooo good! The absolute perfect summer pasta dish. Super easy and fabulously delish!!Summer Pasta (adpated from Better Homes and Gardens July 09)
10 oz dried linguini, cooked according to package instructions
2 T oil
4 cloves minced garlic
2/3 cup fresh basil, chopped (plus additional for garnish, if desired)
3 small fresh tomatoes, chopped small (I made mine into very petite dice as my hubby only likes tomatoes if they are very small in cooked dishes)
1/2 cup faux chicken or veg broth
1 t sugar
Heat oil in skillet. Add garlic and cook until golden - don't overcook. Add tomatoes and basil adn cook 2 min. Add broth and sugar and cook until tomatoes soften. Season with sea salt and pepper. Toss sauce with pasta, sprinkle with extra chopped basil and serve.
We have recently discovered that through the acquiring of new tastes or the correct pairing of ingredients - probably a combination of both - that we like tempeh. If cooked properly, its nutty flavor and nice consistency are actually quite delicious (the first couple of times I made it, we weren't all that impressed and I didn't buy any for several months). I saw a recipe for tempeh pastries that had a Jamaican spice flare. Unfortunately, they weren't really all that delicious. They were fine - edible for sure - just not incredible. Dipped in chutney, they are ok. I was kind of disappointed - thus my reasoning for not taking the time to post the recipe.
No comments:
Post a Comment