Vegan Artichoke And Tomato Alfredo Recipes

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VEGAN ARTICHOKE AND TOMATO ALFREDO



Vegan Artichoke and Tomato Alfredo image

Make and share this Vegan Artichoke and Tomato Alfredo recipe from Food.com.

Provided by hipbonez

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

1 (14 ounce) can artichokes (not packed in oil)
5 fresh tomatoes, chopped into large chunks
1 medium onion, chopped
1 garlic clove, chopped
1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)
2 tablespoons whole wheat flour
1/2 cup soymilk (or more)
2 cups spinach fettuccine (or any type of pasta)

Steps:

  • Bring pot of water to a rolling boil.
  • Boil fettucini noodles al dente and drain.
  • Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes.
  • Cut the artichokes into small pieces.
  • Add the artichokes (and liquid) into the saute with a little flour to thicken.
  • Mix thoroughly, adding soy or rice milk and flour to desired thickness.
  • Don't cook the artichokes for long, just enough to heat all ingredients and to blend sauce to desired thickness.
  • Top the pasta with the artichoke sauce.
  • Garnish as desired.

VEGAN ALFREDO WITH VEGGIES



Vegan Alfredo with Veggies image

Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.

Provided by lkb

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h

Yield 4

Number Of Ingredients 13

⅓ cup unsalted raw cashews
2 tablespoons olive oil, divided
2 cups sliced button mushrooms
½ (16 ounce) package whole grain spaghetti
½ cup frozen peas and carrots
2 cups fresh spinach
1 ¼ cups water
¼ cup all-purpose flour
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
1 teaspoon lemon zest, or to taste

Steps:

  • Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
  • Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
  • Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
  • Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
  • Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 57.2 g, Fat 12.9 g, Fiber 9.4 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 277.9 mg, Sugar 3.8 g

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