Our record-breaking temperatures and the countless days of not a drop of moisture have come to an end. Well Spring was great while it lasted. All eleven days of it. Maybe it was a little longer than that. That’s how it goes in the pacific northwest. The sun will be back but it might be July before we see it. Well at least that’s how it seems. We always say, summer doesn’t start till July 4th. Tomorrow is supposed to bring rain and cooler temperatures. At least we will get a break from watering the garden and lawn.
With a break from the sun, we are also taking time off from the fresh salads we have been having so much of lately. Tonight it’s back to some good old comfort food. But comfort food doesn’t have to be full of fat and calories to be comforting.
Have you checked out the calories lately of alfredo sauce? Good grief, it’s a whole days worth of calories in one pasta meal with alfredo. As far as nutritional content, well let’s just say, probably not a whole lot.
However there is an alternative, vegan alfredo, a high protein, low-fat, incredible tasting alternative.
What could make this dish complete? Asparagus, zucchini, broccoli are the perfect compliments to this vegan alfredo. This can be served over gluten free pasta or quinoa, or just with vegetables.
Adapted from The Simple Veganista
Prep Time: 30 minutes
Cook Time: 20 minutes