Saturday, April 28, 2012

Almond Cream Pasta with Roasted Brussels Sprouts (Vegan)

Why do I feel like I posted this already? Because I ate it over a month ago. Sorry!
Sometimes I get a craving for something super creamy. 
Being lactose intolerant and sharing the occasional leftover with vegan friends means I have to look to uncommon places for that satisfying sauciness.  Frankly, I was surprised to learn that this is an actual pasta sauce (I thought it was just something I dreamed up out of low pantry supplies and lack of motivation to go outside).
It ends up tasting somewhere between an alfredo and a white cheese sauce, and this depends on how much nutritional yeast (if any) you use.
The sauce is pretty easy: 
Take a cup of toasted almonds (skin on or off) and grind them in a blender until they're a fine crumb. Add one or two cloves of chopped garlic and pulse together.  
To this add 1-2 cups of water and continue to blend until smooth.  Pour the mixture into a pan and simmer. At this point you can add lemon zest, lemon juice, basil, or up to 1/4 c. nutritional yeast to taste, as well as salt, pepper or nutmeg.
Simmer the sauce until it's the desired thickness and serve over pasta.
On the side, I served roasted brussels sprouts. They were halved and tossed with curry paste, vinegar or citrus juice, some sugar or maple syrup optional garlic and a little olive oil and roasted at 400 degrees for 15-20 minutes.  They're a dream of crispy chippy leaves and soft insides.

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