I’m kind of obsessed with pasta. It was amplified while pregnant with Lou Who. It was like I was overcompensating with pasta for all the lentils I wasn’t eating.
So, you’re lucky (I guess) that I don’t inflict more pasta recipes on you.
This recipe for Noodles Alfredo called for a stick of butter, and I cut that in half. What is with Betty Crocker and going so heavy on the butter, anyway? I think you could probably use olive oil or another oil to good effect here as well and avoid the saturated fat all together. That’s what I’ll do next time I make it.
I liked the nutty texture of the almond “parmesan” and the flavour in general very much.
This recipe was originally found on page 222 of the 1978 Betty Crocker cookbook.
8 oz uncooked pasta
1/4 c vegan margarine
1/4 c water blended with 1/4 c cashews (add extra water as needed to make sure it’s 1/2 cup total)
1 c “parmesan” (this links to my favourite parm substitute recipe, but use whichever one you like)
1 T parsley flakes
1/4 tsp salt (I’d omit this next time, because the parmesan had plenty of salt already)
Cook noodles according to package directions. Heat margarine and cashew cream over low heat until margarine is melted. Stir in remaining ingredients; keep warm over low heat. Add noodles and stir gently until well-coated.