Oh Yum: Gluten-Free Alfredo Pasta
Vegan Gluten-Free Pasta Alfredo
We found this recipe from the Minamalistbaker.com on Pinterest and pretty much couldn't believe our eyes. It looks like everything decadent and yummy that someone who has removed dairy, and in my case also gluten, pines for. It's winter right now and everyone I know is looking for comfort food to warm them up from the inside out. This recipe will do just that!
We made one minor adjustment to the recipe, because we're both working to eat as little processed food as possible. We omitted the vegan parmesan cheese and replaced it with 1/2 cup soaked cashews (soak for 3 hours, rinse and drain). I'd also like to give a shout out to the pasta. I haven't been overly inspired by a lot of gluten-free options out there, but I was determined to find something that would be a good fit and voila! Tinkyada's Pasta Joy Brown Rice Penne is it! It's a gluten-free, brown rice, penne, and has only three ingredients: Brown Rice, Rice Bran, Water.
You may be able to find this pasta at your local market, we found ours at Publix, but if not, thrivemarket.com carries it as well as amazon.com and walmart.
What you'll need to make the recipe:
16 ounces (453 g) Brussels Sprouts, halved
1-2 Tbsp (15-30 ml) olive oil
Pinch each sea salt + black pepper
Sauce & Pasta
3 Tbsp (45 ml) olive oil or vegan butter
4 large cloves garlic, chopped (~3 Tbsp)
1/3 (80 ml) cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
4 Tbsp (32 g) arrowroot starch (or cornstarch)
1 3/4 cup (420 ml) unsweetened plain almond milk
4 Tbsp (15 g) nutritional yeast
Sea salt + black pepper to taste
1/4 cup (20 g) vegan parmesan cheese*, plus more for serving (*We subbed this with 1/2 cup soaked cashews)
10 ounces (283 g) vegan, gluten-free pasta* (we used Tinkyada Brown Rice Penne)
Special Equipment: High speed blender (we used a Vitamix)
Now get on over to the MimamalistBaker.com and get the rest of the recipe! :)