Vegan Alfredo Pasta

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Tomorrow I will go where I never in a million years thought I would go.

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A Garth Brooks concert.

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It’s Garr’s birthday weekend. This is how we celebrate in this household.

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I don’t know much about Garth, but do hear he puts on an entertaining show. I’m really just into it for Tricia Yearwood. I love that gal. Not her singing, though, she is talented in that department. I’m into her Food Network show. We have entirely opposite eating habits (she’s a lil more fried chicken, I’m a lil more fried chickpea), but I just love her style. I think we’d be pals. Like, I’d like to get together for cocktails with Trish (“may I call you Trish?”) and just hang. Maybe we could cook something together. Something with loads of vegan butter or something.

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Once I load her with carbs, I will audition for her and solidify my future in fame.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • Trader Joe’s butternut squash pumpkin-shaped pasta shells, cooked to al dente
  • 4 tbsp. of olive oil
  • 4 tbsp. of garlic, minced
  • 4 tbsp. of all-purpose flour
  • 2 cups of plain almond milk
  • 6 tbsp. of nutritional yeast
  • 1 tsp. of garlic powder
  • 1 tsp. of crushed red pepper
  • 1/2 cup of frozen peas
  • 1/4 cup of sage, chopped
  • S+P, to taste

How to:

  • Heat 3 tbsp. of olive oil in a large skillet over medium heat
  • Add garlic, cook for a minute, stirring
  • Add flour, stir to combine
  • Add almond milk 1/4 cup at a time, stirring constantly, cook for 2 minutes
  • Add sauce to a food processor + nutritional yeast + garlic powder + plenty of S+P, process until smooth
  • Add sauce back to skillet + bring to a bubble, reduce heat + stir until thickened
  • Meanwhile in another skillet, heat remaining olive oil over medium heat
  • Add sage + cook for 4-5 minutes, drain on paper towel
  • Add pasta + red pepper + peas + sage + some S+P, stir to coat
  • Serve hot
  • Spread lil alfredo punkins all across table + create autumn mosaic, then destroy with mouth

 

Alfredo from here:

https://minimalistbaker.com/30-minute-vegan-alfredo-vegan-gf/

 

Pumpkin Alfredo Pasta

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K my life is forever changed.

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I, Rachel the peasant, breathed Idina Menzel’s air for 3 hours this weekend.

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Idina brought If/Then to Seattle. I will allow you 2 minutes to Google what that is if you have been living under a rock at the bottom of the sea for the past 2 years.

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It was, without a doubt, the greatest theatre experience of my existence. I laughed, I cried, I bawked in awe of what my eyes and ears were digesting. Idina’s voice – STOOPID. Her personality – can we date? I’ll just never be the same. I left the theatre & literally could not stop crying. I was so overwhelmed. I spent the rest of the evening sashaying through the streets of Seattle & singing at the top of my lungs.

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Actually, I spend all of my nights doing this so…..

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of whole wheat pasta
  • 1 can of pumpkin puree
  • 1 cup of coconut milk
  • 2 tbsp. of olive oil
  • 2 tbsp. of garlic
  • 1 tbsp. of sage, chopped
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Cook pasta to al dente, reserving a cup of cooking water
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add sage + fry for 2-3 minutes or until browned + fragrant
  • Remove from pan onto a paper-towel lined plate
  • Turn down the heat to low-medium + add the other tbsp. of olive oil
  • Add garlic + cook for 2 minutes
  • Add pumpkin + let simmer for 2-3 minutes
  • Add coconut milk + simmer for 4-5 minutes
  • Stir in crushed red pepper + S+P
  • Add drained pasta + cooking water to the sauce
  • Stir well + add more S+P
  • Serve hot
  • Rub creamy noodles on face + share photos with me