INGREDIENTS
For the Garlic Alfredo sauce:
- 1 medium white onion (diced)
- 1-2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 large minced garlic cloves
- 1/2 cup (75g) raw unsalted cashews
- 1/2 tablespoon lemon juice
- 2-4 tablespoons nutritional yeast
FOR THE PASTA
- 1 lb penne dry
- fresh herbs for serving (parsley & basil)
- red pepper flakes for serving
- Gardein meatless chicken strips
INSTRUCTIONS
For the Garlic Alfredo Sauce:
Heat a large pan over medium heat and add the onion and 1 cup of the broth.
Cook for about 8 minutes until the onion is very tender. After around 5-8 minutes, add the garlic and cook a couple of minutes more, stir constantly. To get a thick and creamy consistency keep cooking till all the broth has evaporated.
Add the cooked veggies (the onion and garlic) to a blender. Start out by adding the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast).
Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper or lemon, if required.
PREPARE THE PASTA AND PLANT-BASED “CHICKEN”
Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.
While the pasta is cooking, prepare the plant-based “chicken”.
Combine the olive oil, smoked paprika, garlic powder, salt & pepper in a bowl and stir to combine. Add the plant-based “chicken” strips and toss to coat evenly.
Heat a griddle or pan over medium heat. Spray with non-stick spray. Add the plant-based “chicken” strips and cook until browned on both sides (approx. 3-5 minutes per side). Set aside.
Drain the pasta and place the empty pot back on the stove on low heat. Add the drained pasta back to the pan. Top with the garlic alfredo sauce and toss to combine. Taste and adjust salt & pepper as needed. Slice the plant-based “chicken” and add it to the pasta. Serve with fresh herbs, red pepper flakes and additional pepper.
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