America loves silky, creamy sauces. You don’t need to say goodbye to your favorite dishes, just explore different ingredients and get into the kitchen.
Highly-caloric Alfredo sauce is heavenly, nevertheless the fat and white flour pasta can be hard to digest, increase bloating, draining your energy, sabotage the waistline and encourage illness.
This full-flavored, dairy-free version will satisfy your craving and create health.
Chef Wendell Fowler joined Drew Blair on 24-Hour News 8 Daybreak Saturday to explain more about the dish.
He also showed off a second healthy pasta dish.
Here is the recipe for the second dish:
2 cloves of garlic
1 tsp. extra virgin olive oil or avocado oil
1 cup cauliflower
¾ cup almond, hemp, or coconut milk (not canned coconut milk)
Himalayan salt and freshly ground pepper to taste
3 Tbsp. nutritional yeast flakes + extra for garnish
½ Tbsp. lemon juice
6 ounces gluten-free, uncooked spaghetti (12 ounces cooked)
Ground flax seed
Diced red and green bell peppers
Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, about 7 minutes.
Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
Cook pasta al dente according to package directions.
Drain the pasta and pour it into the pan with the sauce. Stir and then plate.
Garnish with more flakes, flax seed, red and green bell peppers.