Photo Credit: izhphoto/ Adobe Stock
Our vegan version of Alfredo pasta trades the cream and butter for velvety coconut milk. Coconut milk is rich in lauric acid, which has antibacterial and antiviral properties.
INGREDIENTS
SERVES 5
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3 1/4 cups Coconut Milk, Canned
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1 tbsp Garlic Powder
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1/2 tbsp Onion Powder
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1/2 tsp Sea Salt
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2 cups Mushrooms, White Button, Raw
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1 cup Cherry Tomatoes
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1 1/2 tbsp Olive Oil, Extra Virgin
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2 oz Basil, fresh
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8 oz Brown Rice Pasta
DIRECTIONS
1
Pre-heat the oven to 375 degrees Fahrenheit.
2
In a large bowl mix the mushrooms, tomatoes, olive oil and 1/2 tbsp salt.
3
Spread the mixture over a cooking sheet and bake for 15-20 minutes.
4
Bring 4 quarts of water to boil in large pot and add the pasta. Stir it in gently and boil for 8-10 minutes. Drain and rinse under cold water.
5
Heat a large pan to medium heat. Pour the coconut milk into the pan and mix in the garlic powder, onion powder and 1/2 tbsp. salt.
6
Cook until the sauce starts to bubble, then bring heat down to a simmer. Continuously stir until sauce thickens and coats spoon, about 4-5 minutes.
7
Turn the heat off and mix the pasta into the sauce.
8
Top with roasted mushrooms and tomatoes, and sprinkle basil.