Veggie Alfredo
RECIPE BELOW!! Quick weeknight supper, coming at you!
I've been needing some quick meals in this newborn feeding stage (Every. 2. Hours... it's wearing on me lol!) He cute tho! I'm embracing this sweet, precious premie, now newborn phase that'll be over sooner than I'd like to think.. despite the dark circles under my eyes!
Check out this easy, large pot of alfredo! It's creamy, delish, packed with veggies (yassss), and can be reheated throughout the week so that you make the most of your time in the kitchen. Here's the recipe, as requested from my Instagram stories. (You can watch me make this here!) Thanks for cooking with me, friends! Let me know how you like it!
Mwah. Happy eating!
Veggie Alfredo
Ingredients
- 1 pkg farfalle noodles, cooked to pkg directions
- 1 onion, diced
- 1 bell pepper, diced
- 2 carrots, diced
- 4 Tbsps vegan butter (Earth Balance)
- 6 garlic cloves, minced
- 3-4 cups of soy or cashew milk
- 1 -12oz pkg frozen shelled edamame
- 1 cup frozen broccoli florets
- 1 bunch of spinach, roughly chopped
- Zest and juice of 1 lemon
- ¼ cup nutritional yeast
- ¼ cup vegan parmesan (Follow Your Heart brand)
- 1 Tbsp dried basil
- 1 Tbsp of each salt & pepper, or to taste
- 2 Tbsp of extra virgin olive oil for sautéing
Instructions
- In a large pot, sauté onion, bell pepper, and carrot in olive oil until soft. Add garlic and vegan butter, cooking until fragrant (about 1 min).
- Add the remaining ingredients except noodles to the pot, making sure the mixture is covered with plant milk. Heat over medium heat to a simmer with lid off, stirring occasionally to prevent sticking.
- Once veggies are cooked, add the cooked pasta, stir, taste, and adjust.
- Serve and enjoy!
Notes
To reheat: microwave covered in microwave safe dish for 1:30-2:00 min.
~ Check out the HOW-TO video on my Instagram! It's one of my highlights at the top of my profile. Scroll right to find "Veg Alfredo"