Sometimes It's Easy To Be Green.by caroline
My mom "cooked" last night. It went a little something like this: "Oh-my-gosh-this-recipe-looks-so-good-I-think-you-should-make-it."
Yes, that is how Momma Shannon "cooks".
And, so I made it (because I just think she's the gosh, darn greatest). What is it you ask? A delicious Basil Verde Potato Alfredo from Healthy. Happy. Life. Don't get me wrong: At first glance this sauce is all preschool boogers and not ringing of the least bit of tastiness. (Sorry — I had to be the one to say it.) As my brother put it, "It looks like the slime from Nickelodeon shows."
Leave it to a teenager to set you straight.
But despite the fact that it might be easy to judge this sauce by its color, the flavor and yum-factor is completely undeniable. The fresh ingredients make it absolutely to-die-for and it is so simple to make that it causes you to wonder why you haven't always known how to whip it up.
The recipe has you pick your own green mix-ins, choosing from:
You can choose whatever you like, but I went with basil, parsley and spinach.
A few changes from the original recipe: I swapped the soy milk for almond milk, and opted to add more almond milk instead of using soy creamer. I also did not use the nutritional yeast flakes because I did not have them on hand. (If you are interested, then Bob's Red Mill makes a gluten-free version.) Lastly, I nixed the Vegenaise because, again, I did not have it on hand. So, I opted instead to add more avocado. Oh, and I also, of course, switched the regular pasta with gluten-free pasta.
Here are the goods:
Basil Verde Potato Alfredo (from Healthy. Happy. Life.)
vegan, serves four with leftovers
- 1 box gluten-free pasta (spaghetti, fettuccine, spirals … whatever you like!)
Verde Alfredo Sauce
- 1 1/2 cups cannellini beans, canned/drained
- 6 cloves of garlic – or equivalent garlic paste or roasted garlic
- 1/2 cup sweet onion
- 2/3 cup dehydrated potato flakes (plain instant mashed potatoes)
- 1-3/4 cup unsweetened almond milk
- 2 Tbsp extra virgin olive oil
- 2 1/2 Tbsp apple cider vinegar
- 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)
- 1 avocado, cored
- 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 by adding more almond milk.
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.
I used Betty Crocker Potato Buds for the dehydrated potato flakes — easy because they say gluten-free right on the label!
This pasta was a hit with the whole fam, and I even got the teenagers to eat seconds! Not too shabby. The garlic will make your breath smell like heck, but it's completely worth it.
Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
I'm still in Pittsburgh today (woot!) and I will actually be here for the rest of the week, following up on several work-related things and, of course, enjoying this wonderful city (and the people who live here). Dan had to head back to Dayton today, and I will be meeting up with him on Friday.
I'm curious: Have you ever been skeptical about a dish that completely changed your mind the minute you took a bite? What was it?