What could be better than a creamy plant-based dish thrown together in less than 30 minutes? My creamy, vegan Almond Alfredo Kale Pasta is an impressive go-to recipe for anyone with limited time. Although there are days I enjoy tinkering in the kitchen, most of the time our meals consist of a mad dash to get dinner on the table. The most enjoyable meal consists of limited ingredients with minimal prep time and clean up.
Time Saving Tip:
The trick to quick meals is prepping your veggies ahead. I typically bring my produce home from the market and prep it before placing in the refrigerator. (rinse, de-stem, chop, peel, etc.) Simply use those Costco glass nesting bowls with tight fitting lids to preserve your hard work. This step might seem daunting in the moment but definitely cuts time in the kitchen during the weekday rush.
Soaking nuts & seeds:
Remember to soak your nuts and seeds for the first part of the week on Sunday before heading off to bed. I typically soak 3-4 bowls of nuts and seeds to kick-start my week. Our creamy, vegan Almond Alfred Kale Pasta uses 1 cup of soaked almonds (skins removed) and 1 cup of homemade almond milk to create the creamy Vegan Alfredo Sauce used in the recipe. As usual, I prepped this ahead of time.
- Alfredo Sauce: (Prep ahead for time saving meal).
- 1 small yellow onion diced
- 1 Tablespoon coconut oil
- 3 medium cloves garlic, finely chopped
- 1 cup soaked almonds, skins removed (soak overnight 8-12 hours)
- 1 cup almond milk (more if desired for consistency)
- 2 teaspoons nutritional yeast flakes
- 1/4 teaspoon Himalayan sea salt (or to taste)
- 2 teaspoons freshly minced rosemary (optional)
- Fresh cracked pepper to taste
- 2 teaspoons fresh squeezed lemon juice
- 1 Tablespoon extra-virgin olive oil
- 1 box gluten-free Fettuccini noodles, prepared according to package directions
- 1 Tablespoon extra-virgin olive oil
- 1 bunch Red Russian Kale, de-stemmed and chopped
- 1 small yellow onion, diced
- 1 package cremini mushroom, sliced
- 3 medium cloves garlic, finely minced
- Alfredo Sauce: (Prep ahead and store in refrigerator up to 3 days before using)
- Using a medium skillet over medium-high heat, add 1 Tablespoon coocnut oil and chopped onion. Sauté 5 minutes. Add garlic and a pinch of sea salt. Give a good stir. Continue cooking another 1-2 minutes. (You don't wan't the garlic to burn).
- Using a high-speed blender, add sautéed onion and garlic, soaked almonds, almond milk, nutritional yeast, sea salt, pepper, lemon juice, extra-virgin olive oil and rosemary (if using).
- Blend until creamy, remembering to stop and scrape down the sides as needed.
- If too thick, adjust by adding a little more almond milk.
- Taste and adjust seasoning if needed.
- Store in a glass container or jar in the refrigerator until ready to use, (Up to 3 days)
- Prep pasta according to package directions and drain.
- Using a large skillet over medium-high heat, add 1 Tablespoon coconut oil, diced onion and sliced mushrooms. Sauté 3-5 minutes or until onions become translucent.
- Add minced garlic and a good pinch of sea salt. Stir.
- Add chopped kale and continue stirring until kale begins to wilt.
- Add Alfredo sauce and cooked pasta, continue cooking and stirring until Alfredo begins to bubble.
- Remove from heat and serve.
- Note: I enjoy topping my pasta with a nutty vegan parmesan cheese. So easy to make....simply add your favorite nuts, a little nutritional yeast, garlic salt and sea salt to a food processor. Pulse until you get a fine crumble. Sprinkle on top of pasta before serving.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods