Spaghetti Squash Broccoli & Mushroom Alfredo
We pretty much felt like we'd died and gone to heaven when we made this recipe. It was the dish that gave us the confidence to know we could eat plant-based and still have SUPER delicious foods, that are EXTREMELY healthy..and in this case actually tasted better than traditional.
Fettuccini Alfredo can be prepared about 152 different ways. We prefer broccoli and mushrooms (if you prefer meat chicken would be a great addition to this dish). You can also use any type of pasta if you prefer, but we love, love, love spaghetti squash anytime we can use it as a replacement for pasta.
1/2 c almond milk
1/2 c diced red onion
2 chopped garlic cloves
3/4 tsp salt
1/4 tsp nutmeg
1/4 tsp white pepper
Blend all ingredients in a high powered blender or food processor until creamy.
Fettuccini Alfredo can be prepared about 152 different ways. We prefer broccoli and mushrooms (if you prefer meat chicken would be a great addition to this dish). You can also use any type of pasta if you prefer, but we love, love, love spaghetti squash anytime we can use it as a replacement for pasta.
Non-dairy Alfredo Sauce
1 cup macadamia nuts1/2 c almond milk
1/2 c diced red onion
2 chopped garlic cloves
3/4 tsp salt
1/4 tsp nutmeg
1/4 tsp white pepper
Blend all ingredients in a high powered blender or food processor until creamy.
In this photo we put some gluten-free bread in the blender to make bread crumbs. We mixed with Italian Seasoning and toasted in the oven for a bit. This was sprinkled on the top to give a little crunch to the dish.
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