Recipe #24: Vegan Plant-Based Alfredo Pasta

Since I’m working on my health and on the #hashimotosprotocol, I came up with this deeeeelicious vegan, plant-based pasta for a comfort dish with lots of nutrition.

Ingredients:

1 box of Banza shells
1 head of cauliflower, roughly chopped
handful of baby spinach
1 head of broccoli
1 zucchini
8 oz of baby bella mushrooms
1/2 cup almond milk
1/3 pasta water
3 garlic cloves
3.4 cup nutritional yeast
1 tsp paprika
1 tsp red chili pepper flakes
1 tsp garlic powder
1 tbsp EVOO
salt and pepper to taste

Directions:

1. Boil Banza pasta shells according to directions, saving 1/3 cup of pasta water. Toss shells with EVOO and set aside.
2. Bring a small pot of water to a boil. Add cauliflower to pot and boil until tender (8 minutes).
3. When cauliflower is tender, add it to a blender with the nutritional yeast, almond milk, pasta water, garlic cloves, paprika, red chili pepper flakes, garlic powder, salt and pepper. Blend on high for 60 seconds. If it’s too thick, add more almond milk.
4. Saute broccoli, zucchini, mushrooms and spinach (in that order) until just tender  Remove from heat.
5. Plate the pasta, top with veggies, and add sauce on top. Enjoy!!!!
   PS if you really want some meat, go ahead and add some chicken or salmon! I added Applegate chicken sausage on my leftovers the next day (and lots more red chili pepper flakes because I like it spicy) and it was fantastic!