This dish is a mix between fettucine alfredo and pasta primavera – the one mixed with cheese and the other stuffed with vegetables. The sauce is not very cheesy (I guess you could add some nutritional yeast for a cheesier flavor) but it is wonderfully rich and creamy. Neither the coconut nor the peanut flavor comes through very noticeably, but both add to the rich depth of flavor.
The greens are not mandatory, but they add both nutritive value, and flavor and texture contrast to the dish. I like to use bok choy, but other greens will also work. You can steam the greens in a steamer or wilt them by cooking them in a little water till collapsed but still bright green. Keep in mind that they collapse quite a lot when cooking, so you will need about 6 c. chopped fresh greens for 4 servings. You can also substitute the greens with 4 c. raw alfalfa sprouts.
Alfredo Primavera is delicious for a light and fresh summer meal. What are your favorite dishes for the season?
Yields: 4 servings
8 oz. spaghetti, cooked
1/2 c. coconut milk
1 Tbsp. peanut butter
2 tsp. salt
1 tsp. garlic powder
4 Tbsp. flour
about 1 c. water
1. Mix coconut milk, peanut butter, salt and garlic powder. Add to cooked spaghetti.
2. Dissolve flour in 1 c. water and add to spaghetti. Cook while stirring till hot and sauce has thickened. Add more water if mixture looks dry. Mixture may become firm/dry if allowed to sit.
3. Serve warm on a bed of steamed greens (you will need about 6 c. chopped raw greens for 4 servings) or raw alfalfa sprouts (about 4 c. for 4 servings). Top with tomatoes and olives. Good with vegan sausages on the side.
Scripture of the Day
"To every thing there is a season, and a time to every purpose under the heaven."
Labels: Main Dishes, pasta