Vegan Day 4: Baked Butternut Squash Alfredo

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Good afternoon,

It’s bloggity time! The weather is beautiful, sun’s out and I am stuck inside of work with the sun just mocking me. So I blog!

This was once again a giant fluke. I wanted to initially cook with brown rice but Matt hid it.. if you’re reading this… WHERE IS IT !? It’s ninja’d out of the kitchen!

Anyways, I used rice pasta. Which is fine.. I guess.

The initial plan was to cook a lemon-based alfredo sauce with vegan butter, almond milk and flour (bob mill all-purpose) with dill and mix it into brown rice with some broccoli and other sorts. But this time I mixed it in with pasta and baked it with butternut squash.

This post is about to get lazy because my draft was DELETED! AGGHH!

It’s actually Saturday now and I had fully intended on posting this on Thursday. I’m sitting in bed eating quinoa cookies which are OUT OF THIS WORLD! I will blog about it shortly 😉

Anyways…

What you need:

  • 2 tbsp butter (vegan/regular)
  • 1 cup soy milk (or regular)
  • 1 tbsp flour (gluten-free/regular)
  • 2 cloves of garlic, minced
  • pinch of nutmeg
  • 1/2 tbsp paprika
  • fresh dill
  • fresh rosemary
  • 1 green pepper
  • 1/2 butternut squash
  • 1/4 head broccoli
  • 1 cup rice pasta (or regular)
  • 2 tbsp olive oil
  • crushed peppers

optional non-vegan/gluten-free ingredients

  • bacon
  • chicken
  • shrimp
  • bread crumbs
  • fresh parmesan
  • mozerella

PH oven to 375

Cook pasta by boiling for five minutes. It should be slightly undercooked.

For alfredo:

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Heat sauce pan on high. Stir together butter, milk and flour (slowly add flour). Sprinkle a punch of nutritional yeast if it is not thickening. Stir in 1 minced garlic clove and allow mixture to thicken while stirring.

When mixture is thickened add the rest of your seasonings and garnishes (paprika, nutmeg and dill). Set aside.

Heat olive oil in a wok and cook all vegetables with the other minced garlic clove. Cook for five minutes then add pasta and sauce.

Add remaining garnishes (i.e. fresh rosemary)

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I could not stop smelling it!

Cook for two minutes, stirring then transfer to dutch oven/pot. Stir in crushed peppers for a little kick!

Add your optional ingredients (if it’s meat, you’d of course cook before hand)

Bake for 20 minutes and enjoy 🙂

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Mmmm, vegan goodness.

Peace in ❤

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About nidhiiarya

I love cookies.

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