Lightly Herbed Pasta Alfredo
|Linguine/Pasta, regular / gluten-free||12 Ounce|
|Fresh vegetables||1 Pound, sliced or broken into florets (Zucchini, Summer Squash, Broccoli, Etc.)|
|Olive oil/Grape seed oil||2 Teaspoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dried oregano||1 Teaspoon|
|Dried thyme/1 scant tablespoon fresh thyme, minced||1⁄2 Teaspoon|
|White wine||1⁄4 Cup (4 tbs)|
|Dairy free margarine||1⁄4 Cup (4 tbs)|
|All purpose flour/Flour of choice||1⁄4 Cup (4 tbs) (Plain)|
|Rice/Cashew / soymilk||2 Cup (32 tbs), warm (Unsweetened)|
|Salt||3⁄4 Teaspoon (Or To Taste)|
|White pepper/Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
1. Cook the pasta according to the package directions.
2. Using a steamer basket, place the vegetables over boiling water to steam until they are crisp-tender.
3. While those are cooking away, heat the oil in a large saucepan over medium-low heat. Add the onion
and sauté for 3 minutes, or until translucent. Add the garlic, oregano, and thyme, and sauté for
one minute more. Stir in the wine and margarine, cooking until the margarine has melted and the
ingredients are well combined.
4. Time to pull out the whisk! Slowly add in the flour while continuously whisking to form a smooth paste.
Slowly whisk in the milk alternative, stirring and cooking until your desired consistency is reached.
5. Season the sauce to taste with salt and pepper. In a large bowl, toss the pasta with the vegetables. Top
with the sauce and toss lightly to coat.
Soy-Free Option: I do like the flavor and richness of margarine in this dish, but if you are unable to locate
a soy-free margarine, then olive oil (even the extra-virgin kind) will work in a pinch.
For more great dairy-free recipes you can purchase the book Go Dairy Free at www.godairyfree.org.