I love cheese.
I am trying to adopt a more vegan lifestyle, but this is a slow journey for me. I know it is healthier and the benefits are great, but sometimes I find it so hard to stay away from cheese. I barely drink dairy milk anymore, very rarely eat butter, and I can take or leave the eggs.
So when I set out to make a light pasta primavera with all the bounty of amazing veggies that can be found everywhere right now, I really wanted to make it vegan.
I am always intrigued by the vegan cream sauces out there and I have tried a few of them, but sometimes the ingredients needed can be prohibitive so I wanted to stick with what I know: milk, butter, and flour – which can all be vegan!
Let me tell you – just as it was, this was delicious and would have been tasty without the Parmesan.
But. I. Couldn’t. Stop. Myself.
I just needed that extra creaminess and tang that comes from the Parm.
Sometimes, along the journey, you just need a little cheese.
Recipe~Alfredo Pasta Primavera
by Tammy Boyd
1 tablespoon extra virgin olive oil
1/2 sweet onion, diced
1 large clove garlic, minced
1 zucchini, diced
1 cup fresh green beans, chopped
1 bunch asparagus, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon herbs De Provence
1 tablespoon earth balance butter
2 tablespoons flour
1 cup almond milk
1/4 cup Parmesan cheese (or vegan substitute)
1 box whole grain rotini pasta
2 tablespoons fresh basil, finely chopped
While pasta is cooking to aldente according to package directions, saute onion, garlic, asparagus stems and green beans until onions are soft and green beans are crisp tender. Add asparagus tops and zucchini and saute for 3 minutes more. Add butter, flour and saute one minute more. Slowly add in milk and seasonings combining and stirring until thick. Add nutmeg, one ladle of cooking water from pasta and drained pasta. Mix all together and sprinkle with fresh basil. Serve with a big glass of Chardonnay!