SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE
This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that's deceptively healthy and simple. Just 8 ingredients required!
Provided by Minimalist Baker
Categories Entrée or Side
Time 30m
Number Of Ingredients 15
Steps:
- SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
- SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
- After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
- Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
- PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
- Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
- Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
- Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
- STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 30.1 g, Protein 9.8 g, Fat 9.1 g, SaturatedFat 1.5 g, Sodium 454 mg, Fiber 7.12 g, Sugar 9.56 g, UnsaturatedFat 6.36 g
OH MY GOSH....THIS IS GOOD PASTA!
So easy, quick and delicious you won't believe it! Use a ripe and flavorful fresh tomato in this dish. It's best with fresh basil, but I know it's not always available to everyone and it still tastes great with the dried.
Provided by Junebug
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook and drain pasta according to package directions.
- Drain and put back in the saucepan.
- While pasta is cooking, stir together the butter, ricotta and 1/2 cup parmesan.
- Toss this with the hot pasta.
- Put in serving dish or dishes.
- Top with tomato, basil and remaining parmesan.
Nutrition Facts : Calories 656.3, Fat 30.6, SaturatedFat 17.8, Cholesterol 155.7, Sodium 536.8, Carbohydrate 66.3, Fiber 3.6, Sugar 3.6, Protein 29.4
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