The last time I had alfredo pasta was when I was a young 20 something college girl, oblivious to the fact that everything I ate impacted my weight and my health. So when I first learned that a typical alfredo sauce was loaded with butter and cream, I said goodbye to that dish forever. Until now…
I was eating my lentil hummus with veggies one day and realized I could probably make a nice cream sauce using these beans. And to my delight, the sauce came out better than expected!
Here’s what you’ll need:
1 package gluten-free pasta of choice (I used Trader Joes GF Quinoa Pasta)
2 cups red lentils, cooked and drained (you can sub with any white bean of choice)
2 garlic cloves, minced
1/2 cup plant-based milk or vegetable broth (I used almond milk)
1/4 cup organic extra virgin olive oil
Salt & pepper to taste
1/4 cup nutritional yeast (optional)
Cook pasta according to package instructions. Drain and set aside.
Toss all sauce ingredients (except olive oil) into your Vitamix or other high-speed blender and blend until smooth. Slowly drizzle in the olive oil at the end.
Warm sauce in a large skillet over medium heat. Add pasta and give it a quick toss to coat. Garnish with green onions or parsley.
And if you’re trying to avoid pasta, use the cream sauce on top of slightly steamed veggies. SOOO good. 🙂
Served with love,