Alfredo Sauce:
3/4 cup seed or nut milk* - recipe below
Juice 1 large russet potato- throw out liquid but keep thick paste at bottom of glass (trust me on this one;)
1/2 zucchini
Puree in blender with zucchini. And add herbs below (don't blend herbs because can make bitter)
1/4 tsp. oregano, freshly dried and crumbled through fingers
5 leaves basil, cut into little pieces
For the Pasta:
4 sun dried tomatoes - soaked for 2 hours and drained
10 asparagus tops
5 button mushrooms cut into small chunks
2 zucchini spiralized into noodles
Make zucchini noodles in spiralizer or with potato peeler. Juice potato and keep thick starch/paste at bottom of glass (discard thin liquid). Add potato starch to 1/2 cup strained nut milk until thick. Add more milk or potato starch as needed to get the right consistency. Add oregano and chopped basil to milk. Pour over noodles. Add sundried tomatoes, mushrooms, and asparagus. Stir and serve. Can add fresh grape tomatoes, sliced in half to top. Or more fresh basil leaves for decoration.
*Recipe for Nut Milk - soak 1/2 cup seeds or nuts in spring water overnight; drain and put in blender and add 1 1/2 cups spring water. Blend well and strain over bowl. Use nut remains from strainer to make dehydrated crackers. Use 3/4 cup of milk for recipe and put rest in glass jar in fridge.
3/4 cup seed or nut milk* - recipe below
Juice 1 large russet potato- throw out liquid but keep thick paste at bottom of glass (trust me on this one;)
1/2 zucchini
Puree in blender with zucchini. And add herbs below (don't blend herbs because can make bitter)
1/4 tsp. oregano, freshly dried and crumbled through fingers
5 leaves basil, cut into little pieces
For the Pasta:
4 sun dried tomatoes - soaked for 2 hours and drained
10 asparagus tops
5 button mushrooms cut into small chunks
2 zucchini spiralized into noodles
Make zucchini noodles in spiralizer or with potato peeler. Juice potato and keep thick starch/paste at bottom of glass (discard thin liquid). Add potato starch to 1/2 cup strained nut milk until thick. Add more milk or potato starch as needed to get the right consistency. Add oregano and chopped basil to milk. Pour over noodles. Add sundried tomatoes, mushrooms, and asparagus. Stir and serve. Can add fresh grape tomatoes, sliced in half to top. Or more fresh basil leaves for decoration.
*Recipe for Nut Milk - soak 1/2 cup seeds or nuts in spring water overnight; drain and put in blender and add 1 1/2 cups spring water. Blend well and strain over bowl. Use nut remains from strainer to make dehydrated crackers. Use 3/4 cup of milk for recipe and put rest in glass jar in fridge.
No comments:
Post a Comment