One thing about eating differently that is difficult is that you want some things that you are used to. I have tried a lot of new foods, but my favorites are still the stuff that were basic staples in my diet. Alfredo noodles were one of those things!
Who doesn’t love the creamy goodness? Well, now my tummy doesn’t! So here is a different version of the cheesy classic that makes me (and my tummy) happy!
- 1/4 cup vegan margarine (“Earth’s Balance” is what I use)
- 1/2 tsp. minced garlic
- 2 cups cooked (or 1-15 oz can, drained and rinsed) white beans
- 1 1/2 cup plant based milk (I used Unsweetened Original Almond Milk, because it’s what I had in the fridge)
- salt, pepper, parsley, and garlic powder: to taste
In a medium saucepan, simmer on low heat butter and garlic for 2-3 minutes. Transfer to a blender and add the beans and 1 cup of the milk. Blend until smooth. If it is too thick, or you don’t like the texture, slowly keep adding milk (a little at a time), and blending to find your desired consistency.
Once you are content with the consistency, pour it back in the saucepan and turn the heat on low. Add seasonings to taste. Cook it til warm, stirring frequently. Toss it on half a box of cooked whole grain pasta.
The flaw with this recipe is that it doesn’t make a lot (it covers a half of a box of cooked pasta well, but if you make more pasta, you would want to double it.) Something you can do is buy the plant based milk when it’s on sale. Some varieties of plant based milk are in the dairy section of the grocery store; some are in the cereal aisle. Check the cereal aisle if you know you’d like to have this sauce but not sure exactly when you are going to have it, because you can store that milk (as long as it hasn’t been opened) in your pantry, freeing up much needed fridge space. Once you open up your plant based milk, either the milk from the cereal aisle or the dairy section, it needs to be used up within 7-10 days.