White pasta fans, you’re in luck.
I’ve spent much of the past 2 days on the phone with my sister, who just returned from a 3 week vacation in Italy. She spent her days working on small farms and her evenings sipping red wine. I’m so proud, and my kitchen has been thinking of her as I recall the brief Sicilian wanderings of my early 20s.
Cashew miso alfredo over fusillata casarecci with sauteed morels and fresh parsley.
This isn’t the first nut-based alfredo that’s come my way, and barring any further, emerging allergies, won’t the be the last. And I just can’t put into words how stellar and succulent the Earth Balance sautéed morels were with this. Wait.
Cashew Miso Alfredo
Ingredients:
- 1 cup soaked raw cashews
- 3/4 cup water
- 2-3 cloves worth of sliced garlic
- 1 tablespoon extra virgin, cold pressed olive oil
- 2 tablespoons nutritional yeast
- pinch freshly grated nutmeg
- pinch fresh thyme
- 1/2 – 1 teaspoon white miso (less can be more – same goes for the garlic)
- salt & pepper (preferably white), to taste
- fresh parsley
- Saute the sliced garlic in the olive oil for 3-4 minutes over medium heat.
- Remove from heat, and carefully add to blender, along with the rest of the ingredients, with the exception of the parsley.
- Gently reheat in a small saucepan, and whisk in more water if needed.
- Serve over pasta or other entrée, and sprinkle with fresh parsley and additional pepper, if desired.
Smokey Roasted Red Pepper and Coconut Mac & Cheeze
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Tomatoes are having a slow start this summer. Sadness. I finally spotted some at the Montavilla Farmers Market a couple of weeks ago, and I’ve grabbed a pint at every market since then. Fast forward a couple of more weeks, and I’m impatiently expecting true sweetness!
Orrechiete with sautéed red and sungold cherry tomatoes, sun-dried tomatoes, purple and roasted garlic, olive oil, fresh basil, crushed red pepper and fresh black pepper. Served with balsamic roasted green beans, with a pinch of brown sugar. The pasta dish was inspired by a similar meal from a downtown food cart last week.
Thank you thank YOU for posting the cashew alfredo! I’m constantly trying to find one that Jeff likes and the nut based sauces seem to be winners.
I hope you guys like it!! (super duper pooper easy)!
Pasta pals.
Ooh, these look delish. But..Coconut mac & cheez? Hmm, not sure..does it taste very…well, coconutty?
sparingly, it simply added to the richness and I like the flow with the roasted red pepper – but I know your fear! years ago, one of the first vegan alfredos I made was coconut based, and was a little topsy turvy…
Everything looks so good and fresh. I’m tempted to try the alfredo sauce… it must be quite something with the white miso.
That looks so delicious! Can’t wait to try!! I’m new to blogging and love checking out everyone’s foodie blogs here on wordpress. Could you please check out http://shecooksandheeats.wordpress.com/ and provide some feedback on how to gain more exposure? Thanks
Kat, my advice is to keep blogging, commenting on others’ posts that intrigue you, and let the readership wander your way. I find it’s always best to let things happen naturally.
With that, there’s always Vida Vegan Con in 2013 (this year is sold out) <3
That looks so delish! Can’t wait to try it out!!!