I have fully admitted to my love-affair with pasta on this blog, many times. It is something I cannot live without and is almost always included in my weekly menu planning. Not only are pasta dishes simple and fun to create but they can easily be made with ingredients you have in the pantry and your refrigerator and many times can easily be made healthy. Even with the healthiest of pasta recipes, to me it is a major comfort food, it always will be. Probably the number 1 comfort food on my list.
Although I am on a cleanse, I wanted to make sure to experiment with at least one cleanse-friendly pasta dish. Of course, as I mentioned in my post about my cleanse, there are many different types of cleanses out there and many different items you can remove from your diet when cleansing. Obviously this recipe may not work on every cleanse. For me already being on a totally gluten-free diet, removing gluten when cleansing is never a major hassle or issue, but it is very important to a cleanse and to detoxify your body. For me one of the biggest things I like to remove from my diet while cleansing is dairy. I am not a milk drinker and I rarely cook with it, but cheese is what gets me. I love cheese. So with that in mind, I wanted to come up with a cleanse-friendly pasta dish that would bring the comfort of any other gluten-free pasta dish I would make, but with cleanse friendly ingredients.
I love gluten-free pastas and find them to be much lighter compared to traditional wheat-based pastas. I personally prefer brown rice pastas and I love Tinkyada brand organic pastas. They have three or less ingredients, organic brown rice, rice bran and water. That’s it. When I cleanse the majority of what I eat is fresh vegetables, legumes and whole grains – I certainly cannot go without pasta. Brown rice pasta falls within the constraints of my cleanse and though I don’t eat a ton of it, a dish like this is a perfect way to forget you are even cleansing at all. If you don’t care much for brown rice pasta, there are also corn and quinoa based gluten-free pastas that are also quite delicious, as well.
I decided when making this alfredo sauce rather than trying to experiment with different nut milks, which I knew wouldn’t give me the thick and creamy affect of an alfredo sauce, I would go the route of a raw nut based sauce. Cashews tend to be great for this. Even without excessive soaking, you can just add boiling hot water to cashews just before pureeing and get a delicious creamy sauce. I took the above photo the next day with the leftovers, since it was too dark to take photos the night we ate it. I honestly don’t think the image fully captures just how creamy the sauce really is, it is incredible. There isn’t an overwhelming nutty flavor to the sauce and by adding garlic, basil and some nutritional yeast, it’s very hard to tell that it is even dairy free. Beyond nutritional yeast’s nutty and cheesy flavor, is a great source of protein and fiber, it is rich in B-complex vitamins including B12 and it contains the glucose tolerance factor that helps in the regulation of blood sugar. If you are a vegetarian or vegan, it is definitely worth exploring adding it into your diet.
The beauty of this sauce is that it doesn’t actually need to be heated up, so if you like to eat raw, you could skip heating it up, use your favorite alternative raw noodle, like thinly sliced raw zucchini (or other raw vegetables), kelp noodles, etc and just pour the raw cashew cream sauce right over for a delicious and healthy raw meal.
I had some beautiful zucchini and yellow squash that we picked up at a farmers stand on our drive home from NYC so I added that and a carrot to the dish for some additional health-benefits as well as the very lovely colors. You could play around with many different vegetables here including fresh spinach, peas, etc.
I had a small amount of sauce leftover that I put in the fridge, I figured it would be delicious on some steamed broccoli or over a baked potato, etc. I have a feeling you will fall in love with this healthy alfredo sauce.
Vegan, Gluten-Free Fettucine Alfredo
1 1/2 cups raw, unsalted organic cashews
3 cloves garlic
1 cup warm water (you may need more)
3 teaspoons nutritional yeast
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
14 ounces of your favorite gluten-free fettucine or linguini, I use Tinkyada’s organic brown rice pasta
handful of fresh basil, roughly chopped
1 tablespoon olive oil
1 zucchini, julienned
1 yellow squash, julienned
1 carrot, peeled, julienned (or you can wash and peel the outside, then peel the entire carrot instead of julienning it, which is what I did)
kosher salt and freshly ground black pepper to taste
Place the raw cashews in a glass bowl, cover in water. Let soak as little as a few hours or overnight.
In a large saucepan bring your water to a boil and cook your pasta according to package directions.
Drain the soaked cashews and rinse well, place into your food processor with garlic, salt, pepper and 1 cup of water. You may find you need to add more water if the sauce is too thick, but you can always add more. Process until smooth and creamy. Once it is at your desired consistency, add in the nutritional yeast, pulse a few times to combine. Set aside until you are ready to heat it up.
While your pasta is cooking, heat olive oil in a skillet over a medium-high heat, add your julienned vegetables and sauté a few minutes until tender. Remove from heat.
Once the pasta is cooked, reserve 1/2 cup of your cooking liquid, drain and place in a large serving dish. Pour the alfredo sauce into the saucepan you used to cook your pasta and heat over a medium heat, stirring often to keep from sticking. Once warm, pour over the pasta.
Add the vegetables and fresh basil to the pasta and sauce. Toss to combine, adding some of the pasta cooking liquid if the sauce is too thick. Salt and pepper to taste. Serve immediately, topped with freshly chopped basil and a sprinkle of nutritional yeast, if you wish.