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 + Spinach Risotto

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IT’S ALMOST HERE!!!!! Fall, y’all. Time to drown in pumpkin spice lattes and overpriced sweaters. I’m ecstatic.

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There is no better season – don’t argue. The leaves, the clothes, THE FOOD.

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Y’all know I want to die by drowning in a vat of risotto. When I fold in pumpkin, though….. GAME CHANGER. I no longer want to die, I want to live so I can eat it until I die.

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I’m not making sense. A lot of red wine. Doesn’t matter. You get the gist. Eat this.

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Time: 1 hour (prep + cooking)

Serves: 4 as a main

Ingredients:

  • 2 cups of arborio rice
  • 1 medium white onion, diced
  • 2 tbsp. of olive oil
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock
  • 4-6 cups of packed spinach leaves
  • 1 clove of garlic, minced
  • 1 can of pureed pumpkin
  • 1 tbsp. of butter
  • 1/4 cup of parmigiano-reggiano
  • 1 tbsp. of nutmeg
  • 1 tsp. of ground sage
  • S+P, to taste

How to:

  • Heat vegetable stock in a small saucepan over medium heat
  • Heat 1 tbsp. of oil + garlic in a skillet over medium heat, cook until fragrant
  • Add spinach leaves and saute for 3-5 minutes
  • Remove skillet from heat
  • In a large pot on medium-high heat, add 1 tbsp. of olive oil + onion and cook until fragrant
  • Turn heat to low-medium, add arborio rice, stir
  • Stir in wine
  • Add one ladle full of stock, stir and cook until almost absorbed
  • Continue slowly adding stock until rice is tender, stir constantly
  • Once rice is tender and cooked through, add pumpkin + stir
  • Add butter + parm-reg + nutmeg + sage
  • Add spinach back the pot, stir to combine, season with S+P to taste
  • Serve with a tad more parm+reg & EAT