Creamy Artichoke Alfredo Pasta
‘Tis the summer of cookbooks! I keep saying I’m going to cool it on the cookbook reviews and focus more on my pile up of recipe ideas I want to perfect and share, and then another cookbook comes along that’s too good to keep to myself. How to Be Vegan by Elizabeth Castoria is one of those books.
Elizabeth used to be the Editorial Director of VegNews, and that same fun and ease she brought to VegNews she’s now carried over to her latest work. This is the ideal book for those who are newer to veganism because it tackles everything from how to approach dating, to entertaining, travel, nutrition, etiquette, and more, all in short, very approachable chapters. My favorite is chapter 5, “Manners: Don’t Be a Jerk.”
How to Be Vegan includes fifty recipes that are geared toward the beginner vegan, and these meals are also excellent for those who are more seasoned, but who either don’t feel like spending more than twenty to thirty minutes making a meal or who need something quick for a busy weekday. The ingredients are all items you should be able to find at your local grocery store (nothing fancy or exotic) and the recipe instructions are easy to follow.
I kept hearing rave reviews of the Fabulous Fudgy Brownies and was this close to making and sharing them, but there have been a lot of sweets happening ’round these parts lately (with more on the way). Instead, I opted for a savory dish that caught my eye: Vegan Alfredo with artichoke. As I skimmed the ingredients, I expected to find the usual cauliflower and cashews as the base of the creamy sauce. Cauliflower and cashews are dreamy, but I appreciate that this recipe is a bit different in that it uses white beans and artichoke hearts to create a perfectly smooth and silky sauce. I love the beans for the richness and protein boost, and the artichoke hearts add a nice tang and brightness. I happen to have a thing for artichokes, as Aaron can attest to after he watched me eat the leftovers from the jar and asked with slight shock in his voice, “Did you just eat that artichoke heart whole?” (I did, and it was delicious).
This pasta makes a really satisfying, comforting dinner now that Summer’s humidity is changing over to Fall’s crisp air. Garnish with fresh, chopped parsley and enjoy with your favorite glass of wine, knowing that the leftovers hold up well for lunch the next day too.
Creamy Artichoke Alfredo Pasta
Creamy Artichoke Alfredo Pasta
Serves: 4
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Think that cream sauces are verboten for vegans? Not so fast. Once you master the technique here, you can riff off the base recipe for any dish that calls for a savory cream sauce.
Cuisine: Gluten Free, Vegan Servings: 4
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Think that cream sauces are verboten for vegans? Not so fast. Once you master the technique here, you can riff off the base recipe for any dish that calls for a savory cream sauce.
Instructions
- Finely mince the garlic in a food processor or blender (see Note). Add the artichoke hearts, white beans, and vegetable broth and process until smooth. Add the almond milk, nutritional yeast, lemon juice, basil, and salt and pepper to taste. Process until smooth. Taste and adjust the seasonings if needed. Set aside.
- Cook the pasta in boiling salted water according to the package directions. Drain well and return to the pot.
- Add the sauce to the pasta and toss gently to combine and heat through. Serve hot sprinkled with the parsley.
Notes [2]
For a truly creamy sauce, using a Vitamix or other high-speed blender works best. These machines are no joke—they can blend anything.
Store leftovers in the refrigerator in a tightly covered container for up to 5 days.
Excerpted from How To Be Vegan by Elizabeth Castoria (Artisan Books). Copyright © 2014. Recipe text by Robin Robertson.
