This is a sponsored post. All opinions are my own.
I have a confession to make....I love alfredo sauce.
Now my deep secret is out. I love alfredo sauce like it's nobody's business. I could sit with a loaf of bread and dip up every single drop of that wonderful goodness. But I have another confession to make. Alfredo sauce is so rich that I feel awful after eating it. You know that feeling? When you've eaten so much that you can't even find a comfortable way to sit? Yeah, that's the feeling I get when I eat lots of alfredo sauce. So what's a girl to do when her one true love is untouchable? Find a healthier way to make it.
Now my husband is a vegetarian but I am not. When I see a cow, I see a walking cheeseburger. But so that he could enjoy this too, I made it vegan. And it's really simple to make too. Plus the best part is that you would never be able to guess that there's no dairy in this at all.
Ingredients
Box of Dreamfields Penne Rigate Pasta
Broccoli florets
Cherry tomatoes, diced
Mushrooms, sliced
Pinch of parsley
1 clove garlic
1 1/2 cups chopped onion
1 teaspoon olive oil
3/4 cup cashews
3/4 cup unsweetened almond milk
salt & pepper
1 tablespoon nutritional yeast
1 tablespoon lemon juice
Directions
Heat the olive oil in a skillet and brown the minced garlic and onion. Add in the almond milk, salt and pepper until it comes to a boil. Transfer to a blender and add in the cashews, nutritional yeast and lemon juice. Blend until smooth. Cook the Dreamfields Penne Pasta according to the directions on box. Drain when al dente and add in the sliced mushrooms, diced cherry tomatoes & broccoli. Top with the alfredo sauce and sprinkle a pinch of parsley over top.
We ended up choosing Dreamfields because one-cup of a cooked serving of Dreamfields pasta (2 oz. dry) provides 5 grams of fiber and 7 grams of protein! And I am all for finding healthier eats!
Would you like to try Dreamfields for yourself? Enter below for the chance to win a Dreamfields Family Pack + $25 gift card!
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