Serves 2-4 (depending how hungry you are. Steven and I are pretty big eaters!)
Ingredients:
-1 bunch of asparagus
-1 16 once bag of corn pasta (corn pasta has a tendency to turn to mush if cooked until soft which is why I suggest a full bag, however we didn't finish all of the pasta, so if there are only two of you I'd say do 8-10 onces)
-1 tsp garlic powder
-1 tsp earth balance butter
For the Sauce:
-1 1/2 cup soy, almond or coconut milk (I actually used a coconut milk/almond blend made by almond breeze, but any none dairy milk works well)
-4 cloves of fresh garlic, chopped
-1 tbs dried basil
-2 tbs liquid aminos
-1/2 cup daiya mozzarella cheese shreds.
-2 tbs rice flour
-1 tbs earth balance butter
Directions:
1) Cook pasta according to the package
2) Cut the ends off of the asparagus and wash them.
3) Heat a skillet to medium heat and melt the 1 tsp of earth balance butter
4) Place the asparagus in the skillet and cover so they get soft
For the Sauce:
1) In a small pan melt the earth balance butter and chopped garlic and saute on medium heat until brown, approx. 2 minutes.
2) Add in your choice of none dairy milk and cook until it starts to bubble
3) Turn down the heat and add in the rice flour for thickness and stir until well combined.
4) Add in the mozzarella cheese shreds and stir until they are melted into the mixture.
5) Add in the basil and liquid aminos and stir until combined.
Now you are ready to plate! Just strain your pasta, plate it, pour the yummy alfredo sauce over top and then finish it off with the asparagus. Yum!
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