This was a totally different take on “alfredo,” and when I perused this recipe, I became immediately drawn to it. Totally vegan, creamy and fresh, and with a little pop, too. Verdict? I loved it; husband was meh. But I will be making this again.
Acorn squash alfredo pasta (from HealthyHappyLife blog)
4 cups roasted acorn squash (about 1 medium squash)
1 cup parsley (or fresh basil)
3/4 cup almond milk
1/3 cup nutritional yeast flakes
2 – 3 tablespoons extra virgin olive oil
2 – 3 tablespoons dijon mustard
2 – 3 tablespoons apple cider vinegar
2 tablespoons roasted garlic
1 tablespoon dried Italian herbs (basil, oregano, thyme)
1 tablespoon maple syrup
1/8 teaspoon red pepper flakes
salt and pepper
1 pound pasta
2 – 3 cups sliced mushrooms
Preheat oven to 350 degrees F. Fill a casserole dish with an inch of water. Slice acorn squash in half and lay flat in dish. Roast for 60 – 75 minutes. When done, remove flesh and place in a food processor. Add the rest of the ingredients up to the pasta. Process for about 2 minutes, so that the parsley is chopped into fine bits. Set sauce aside.
Boil a pot of salted water. Add your pasta. 3 minutes before the pasta will be ready, add the mushrooms to the pot and cook til pasta is al dente. Drain. Toss well with the acorn squash alfredo sauce and serve. Makes 6 servings.