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Photo, Erik Putz.
This plant-based pasta alfredo gets its creaminess from a combination of pureed celeriac and almond milk. You can also substitute with cauliflower.
1 tsp olive oil
2 cups celeriac, cut into 1/2-in. cubes
1 1/2 tsp onion powder
1/2 tsp garlic powder
1 1/2 cups unsweetened almond milk, or oat milk
1/4 cup nutritional yeast
2 tbsp white miso paste
2 tbsp unsalted cashew butter
4 cups cavatappi pasta
2 tbsp chopped parsley, optional
HEAT oil in a large saucepan over medium-high. Add celeriac, and onion and garlic powders. Cook, stirring often, 2 min. Add 1 1/2 cups water. Boil, uncovered, until most of the water has been absorbed and celeriac is very tender, 15 to 18 min. (Add more water, 1⁄4 cup at a time, if celeriac is not yet tender.)
TRANSFER mixture to a blender. Add almond milk, nutritional yeast, miso and cashew butter. Blend until very smooth, scraping down sides as needed.
COOK pasta in a large pot of water, following package directions until tender, about 8 min. Drain.
RETURN pasta to pot and add sauce, stirring until coated and warmed through, 1 min. Divide among bowls. Season with pepper. Sprinkle with parsley and more nutritional yeast, if desired.
Calories 415, Protein 16g, Carbohydrates 76g, Fat 5g, Fibre 5g, Sodium 583mg.