Simple, Creamy GREEN Alfredo Pasta
The Eagles are going to the Superbowl, and everything in Philadelphia is green right now. This is a great excuse to throw some healthful, green foods onto your Superbowl platters (or at least, to eat some extra greens throughout the week to stay "on theme").
I made this pasta (or spaghetti?) from leftover ingredients a few days ago, and couldn't be happier with how it came out! I used a new Sprouted Grain Pasta (organic sprouted whole grain wheat, barley, millet, lentils, soybeans, and spelt!) that I impulse-bought at MOMs Organic Market (check it out) as my base. The stunningly green alfredo-style sauce gets it's creaminess from avocado, soaked cashews, blanched spinach, and full-fat coconut milk. It all comes together in a few minutes, couldn't be better for you, and is extremely filling!
If you can't find a sprouted grain pasta, look for a pasta made with true whole grains (remember the 1:10 rule for true whole grains: for every 10g of carbs, there should be at least 1g of fiber) or gluten-free ingredients like brown rice, lentils, and/or beans.
Sprouted Grain Pasta with Creamy Green Alfredo
Vegan, Serves 4-6 (with extra sauce!)
- 6oz Sprouted Grain Pasta, cooked (this is about 1 1/3 cups)
- 1/2 Avocado, diced
- 1 (Heaping!) Cup Tomatoes, chopped
- 2 Cups Spinach, packed
- 1 Can Full-Fat Coconut Milk
- 1/2 Cup Cashews, soaked in water for 1-2 hours
- 1/2 Yellow Onion, sliced
- 1 Teaspoon Extra Virgin Olive or Coconut Oil
- 2-3 Cloves Garlic, minced
- 1/2 Avocado
- Juice from 1 (small) Lemon
- 1-2 Tablespoons Nutritional Yeast
- 2 Teaspoons White Miso Paste
- Few Shakes Each: Turmeric, Cracked Black Pepper, Pink or Sea Salt
1. Start by soaking your cashews! Do this ahead of time.
2. Fill a saucepan with a few cups of water and bring to a boil.
3. While the water is warming up, warm oil in a skillet over medium heat. Add onions and cook until fragrant and slightly translucent, stirring occasionally, about 5 minutes.
4. Add garlic to skillet and continue to cook for another 2 minutes. Remove from heat.
5. Prepare an ice bath: grab a large mixing bowl, fill it halfway with water, and add an entire tray of ice cubes. Set aside.
6. Add spinach to boiling water. Cook for just about 2 minutes. The spinach will turn bright green! Immediately transfer spinach to ice bath with a slotted spoon. This will preserve the beautiful green color!
7. Rinse saucepan, refill with water, and bring back to a boil for your pasta. Cook pasta according to package directions, being careful not to overcook.
8. While the water is warming up, make your alfredo sauce! Add almost all of the remaining ingredients (onions and garlic, blanched spinach, coconut milk, soaked cashews, half an avocado, lemon juice, nutritional yeast, miso paste, and spices) to a blender and blend to combine. Taste and adjust spices as desired.
9. Add pasta and about half of the alfredo sauce (use as much or as little as you'd like! I used half of the amount seen above) to a large bowl and toss and/or fold to combine. Be gentle so you don't smash your pasta into mushy bits!
10. Distribute pasta equally into four bowls (about 2oz or 1/3 cup each) and top with extra avocado and chopped tomatoes. Grind some black pepper overtop and enjoy!
Approximate Nutrition Information for 1 Serving:
350 Calories | 11.5g Protein | 39g Carbs | 8.5g Fiber | 16.9g Fat | 3.5g Natural Sugars