Wednesday, February 4, 2009
The notion that meat and heavy sauces are essential to classic Italian-American cuisine is not likely to disappear anytime soon, but that doesn't mean you can't have a little fun experimenting with them! Alfredo sauce- a cream-based sauce made of ever-so healthy butter, cheese, and heavy cream- is not likely to win awards for the most heart-smart meal of the year, but I couldn't resist toying with soy based products for this one! Though far from the traditional alfredo sauce, which does not include the rosemary or garlic or veggies (though you'd find them in a pasta primavera!) that I added, I think this vegan version proves that creamy need not equate with an expanding waistline or concerns of animal cruelty.
* 1/4 cup Earth Balance or other vegan butter
* 1 tbsp leaves of fresh rosemary
* 1/2 tsp. garlic powder
* 1 1/2 cups soy milk
* 2/3 cup soy parmesan
* 1 tbsp. cornstarch
* 1 cup frozen peas, thawed
* 1/2 cup carrots, peeled & diced
* 1 tsp. of freshly ground pepper
* 1/2 tsp. sea salt
* 1/2 lb. of fresh spinach linguine or fettucine
1) In a medium saucepan, heat butter over medium heat until melted. Add carrots, rosemary, and garlic powder, and cook for 4 minutes. Add soy milk, and bring to a simmer; simmer for 5 minutes.
2) Whisk in the soy parmesan into the simmering soy milk; add cornstarch, tsp at a time, to thicken the sauce. Stir in peas. Whisk in salt & pepper, cook for an additional minute, and remove sauce from heat.
3) In a pasta pot, bring water to a boil and cook pasta until al dente- fresh pasta should only take about 7 or 8 minutes of cooking time. Drain. Transfer pasta to a large bowl, and toss with "alfredo sauce." Serve hot with a sprinkle of pepper or soy parmesan.