I've finally made a vegan creamy sauce for pasta that I love! It doesn't have any nuts at all like so many of the recipes. It also uses ingredients I keep on hand. It is literally made up of soft tofu, lemon juice, water, garlic, onion, salt, and pepper. I added parsley to mine.
After Brandy of The Prudent Homemaker
talked about marinated artichoke hearts a while back, I decided to pick some up to try incoporating into my diet. I'm pretty much the only one here who will eat artichokes, but I couldn't think of how I would serve them. In her suggestion, she uses them in pasta salad. I have done that and was pleased with the results. I've also drained some and put on pizza with good results. This time I decided to pop a few in the microwave briefly to heat them up. They were perfect on top of this pasta, which is an Aldi find.
For the sauce, I found the recipe online here. Of course, I made a few changes. I used onion from the freezer and water sautéed it along with the garlic. I did add about a teaspoon of Greek olive oil for flavor. I used bottled lemon juice because it is what I had on hand. I reduced the salt to 1 1/2 teaspoons and that was plenty. I added black pepper, because I don't buy white pepper. I used dried parsley and blended it in the sauce. In the future, I will probably serve this as an alfredo sauce substitute with vegan chickn and broccoli.
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