Write a commentThree very special recipes for the health-aware... Creamy Sweet Potato Pasta, Dairy Free & Gluten Free Fettuccine Alfredo, and Vodka Alfredo Mushroom Penne.
CREAMY SWEET POTATO PASTA
Ingredients:
1 large cooked sweet potato, skin removed
2/3 cup non-dairy milk
2 cups gluten free penne pasta
1 tbsp dairy free cream cheese
1 tsp sea salt
1/4 tsp fresh ground pepper
1 tsp garlic powder
fresh sage to garnish
Directions:
In a large blender, puree sweet potato and milk together then transfer to a small pot and heat on the stove.
While heating, cook pasta according to package instructions.
Add cream cheese and seasonings to sweet potato sauce. Once full heated and combined remove from heat and set aside.
Drain and rinse pasta.
Place pasta in serving bowl, pour and mix in sauce.
Plate and garnish with sage.
Enjoy!
Makes approximately 2 servings.
DAIRY FREE & GLUTEN FREE FETTUCCINE ALFREDO
Ingredients:
1lb gluten free fettuccine
3 tbsp olive oil
1 onion, sliced
1 clove garlic, minced
1 8oz bag frozen asparagus
1 12oz bag frozen broccoli
1 10oz bag frozen sugar snap peas
1 full fat can of coconut milk
Sea salt & fresh ground pepper, to taste
Directions:
Bring a large pot of water to a boil then add in fettuccine and cook according to package instructions.
Heat oil in large sauté pan then add onion and garlic and cook until soft and transparent.
Cut frozen asparagus into 4ths then add then to sauté pan along with the broccoli and sugar snap peas.
Add in coconut milk fat, discard liquid.
Reduce until sauce-like consistency.
Stir in cooked fettuccine.
Serve & enjoy! :)
VODKA ALFREDO MUSHROOM PENNE
Ingredients:
1-2 tbsp olive oil
1 onion, diced
1 garlic clove, minced
2 8oz cartons baby bella mushrooms (or two cartons of mixed mushrooms)
1 can full fat coconut milk
1/2 cup vodka
1 box gluten free penne pasta
parsley to garnish
Directions:
Bring a pot of water to a boil. Once boiling, add in pasta and cook according to package instructions.
While waiting for water to boil, heat olive oil on stove top in a large sauté pan.
Add in onions and garlic and cook from approximately 5 minute or no longer opaque.
Add in mushrooms and cook down for a few minutes then add in fat from coconut milk, discarding coconut water then mix in vodka.
Let reduced and let thicken- approximately 5 minutes.
Remove and drain pasta then mix in with sauce and mushrooms.
Garnish with parsley, serve and enjoy!
