My new favorite creamy pasta has gone green (perhaps in honor of Earth Day this Friday..) - the result: Basil Verde Potato Alfredo.
Have you tried "Potato Alfredo" yet? You must! I'm obsessed. It's creamy and cravable - yet packed with good stuff like white beans, nutritional yeast, garlic, soy milk and now lots of good green stuff. I've been making Potato Alfredo a lot this past week - and here's my green re-vamp of it. I may even like the green version better than the white classic (which makes me swoon as is!) - anything green and I'm in. For classic White Alfredo go with my original recipe. But for a spunky twist, go green with it. Get my vegan recipe and whip it up tonight!!..
Original White Alfredo:
Gone Green (here made with spinach noodles and parsley accent):
Gone Green. The base Potato Alfredo Sauce recipe stays the same - however I'm simply added in a few green ingredients and gone a tad lighter on the soy cream since I'm adding in rich, creamy avocado. And as the "green" part..
..these are your options for the leafy green part of this recipe - my favorite was a mixture of flat parsley, spinach and heaping amounts of fresh basil.
Add in a whole jalapeno if you like your pasta with a spicy kick. Remove the seeds first - unless you are a serious spice-dare-devil.
Basil Verde Potato Alfredo
vegan, serves four with leftovers
1 box fettuccine pasta (white, spinach or whole wheat)
Verde Alfredo Sauce
1 1/2 cups cannellini beans, canned/drained
6 cloves of garlic – or equivalent garlic paste or roasted garlic
2 Tbsp vegan mayo, Vegenaise
1/2 cup sweet onion
2/3 cup dehydrated potato flakes (plain instant mashed potatoes)
3/4 cup soy milk, plain
1/2 cup soy creamer, plain (or sub with soy milk for a lighter sauce)
2 Tbsp extra virgin olive oil
2 1/2 Tbsp apple cider vinegar
1-6 Tbsp nutritional yeast flakes – optional but recommended
3 dashes of cayenne powder
1/2 tsp fresh black pepper
salt to taste if desired (I did not add any additional salt)
2-3 cups of raw leafy greens (see above for options - choose one or a selection)
jalapeno, de-seeded (optional)
3 Tbsp lemon juice - helps keep green color and adds zest.
1. Drop the pasta and cook according to package.
2. Add all ingredients to a high speed blender or food processor. Blend until smooth and creamy. For a thicker sauce add in more instant mashed potatoes - 1 Tbsp at a time until you reach the consistency you like. Same goes for a thinner sauce - adjust with soy milk or soy creamer.
3. Drain pasta and transfer to a large mixing bowl. Pour about 3 cups of the sauce right over the hot pasta. This will adequately warm the sauce.
4. Plate pasta – add a pinch of leafy greens and a sliver of avocado – and top with extra sauce.
Get my original White Vegan Alfredo Recipe here.