Last post, I spoke about the splurges that took place over the weekend. Now I'm certainly not condoning splurging on a regular basis - you can still have vegan splurges that are just as satisfying.
Progress, not perfection.
So let's get things back to normal. We had a fun little contest on our Facebook page (like us!), asking our fans what recipe they would like us to post about. Well the votes are in and the winner is.....
Creamy Roasted Garlic Pasta!
(Those who wanted the Balsamic Pasta recipe - don't worry, I'll post it soon!)
I got this recipe from my good friend, who said it was amazing - super creamy and super garlicky - and I love both of those qualities in a recipe. But when this friend mentioned it had tofu in it, I balked.
I am in the minority of vegans and happen to not like tofu that much - not unless it's fried, which is certainly not healthy. However, the silken, or soft, tofu can be used to make sauces, etc., super creamy - and it's totally disguised, so you don't even know you're eating it! Plus, it's amazingly healthy - very low in fat and calories, no cholesterol, loaded with protein, calcium, iron, magnesium, etc.
I have also discovered that paired with roasted garlic in a blender and some some seasonings... make a great substitute for creamy alfredo!
So if you're newly vegan, and finding some difficulty finding a good "alfredo-like" recipe, you'll be all over this one... and it's easy too! The most difficult part was peeling the garlic! And this recipe calls for TONS of garlic......LOVE IT!
Love & Kale,
Creamy Roasted Garlic Pasta
Roasting garlic brings out the sweetness, and helps subdue the "bite" that raw garlic has. This sauce is rich and creamy, and oh-so-garlicky. The spinach gives you that serving of the all-important leafy greens (full of calcium, iron, fiber, vitamin C, folate, beta-carotene, vitamin K, etc.). The tofu isn't recognizable; just there to give a rich, creamy texture to the sauce.
Serves: A lot.
- 1 lb whole grain pasta (I used fusilli)
- 1 bunch of spinach
- 1 block of silken (or soft) tofu (12 oz)
- 2 heads of garlic
- 1/4 cup nutritional yeast (optional)
- 1/4 c of oil (omit if desired - I put in just a splash)
- 1 tsp salt, pepper
- 1/4 - 1/2 cup ground flax seeds
- 1/4 - 1/2 cup bread crumbs
- Peel all of the cloves of garlic and remove their tough bottom tip. Bake them at 400F for 30 minutes loosely wrapped in aluminum foil (they should be slightly softened, light golden in color and much sweeter and less pungent than raw garlic).
- Boil your pasta according to package directions (until al dente), then strain. Coarsely chop your spinach, or tear into pieces.
- Combine even parts flax seeds and breadcrumbs in a small bowl; set aside.
- Once the garlic is done, throw it in a blender along with the tofu, nutritional yeast (if using), oil and salt and pepper. Blend until smooth.
- Mix the pasta, spinach and garlic sauce all together and transfer to a large casserole dish and sprinkle with the flax seed/bread crumbs.
- Bake in the oven at 350F for about 15 minutes, or until the top is golden brown.
|Peel garlic and wrap in foil - stick in oven|
|Roasted garlic - your house will smell amazing at this point|
|Stick all sauce ingredients into blender - blend away!|
|Mmm....creamy alfredo sauce (but it's healthy!)|
|Chop spinach and add to bowl, with sauce and pasta|
|Top with breadcrumb mixture and bake for about 15 min until golden brown|
|Creamy Roasted Garlic Pasta|