Ingredients: |
Ingredients: [Roasted Zucchini]
2 large zucchini, sliced into half moons
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper to taste
[Sauce]
3 Tbsp olive oil or vegan butter
4 large cloves garlic, chopped (~3 Tbsp)
1/3 cup dry white wine (Pinot Grigio) or vegetable broth
4 Tbsp arrowroot starch (or cornstarch)
1 3/4 cup unsweetened plain almond milk
4 Tbsp nutritional yeast
Sea salt + black pepper to taste
1/4 cup vegan parmesan cheese
10 ounces pasta
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Directions: |
Directions:Preheat oven to 400. Toss zucchini with minced garlic and oil then season with salt and pepper. Roast in oven for 25-30 minutes.
Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauteé for 3 minutes or until fragrant and very slightly golden brown, then add wine or broth. Stir and sauté for 2-4 minutes, or until the wine/broth has reduced by about half.
Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy - this is normal. Transfer to a high speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
Toss sauce with pasta, and roasted zucchini. Serve immediately
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This recipe for Healthy Garlic Alfredo Sauce is from