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Veggie Alfredo (You won’t miss the pasta or cheese!)

When it comes to clean eating, the rule of thumb is to opt for whole-grain choices where noodles are concerned, but I need to say something. I would rather have no pasta any day of the week, than whole grain pasta. To me, it always tastes like the cardboard box it was packaged in. The texture is never quite right, either.

I love coming up with savory pasta-esque dishes that mimic the food I used to love and live on. I made-up a new one this evening and can’t wait to share with all of you. If you love fettucine alfredo, I think you’ll love this. It takes minimal effort to prepare and tastes like a dream. Without further adieu, let’s do this:

Cashew Cream Sauce:

-2 cups of cashews.
-Cover with water and soak for two hours.
-After two hours, drain the water and pour cashews into a blender or food processor.
-Add 1 1/4 cups of new water and give it a whirl.
-Add four cloves of crushed garlic; 1 tsp salt; black pepper; oregano; and basil to taste.
-Keep blending until a creamy consistency has been achieved (it should be thick like queso)

*You could use this sauce for many recipes; vary the spices to match the dish you’re creating.

Veggie Base:

-1/2 eggplant (or 1 Chinese eggplant)
-1 yellow squash or zucchini squash (whichever you choose)
-Dice both veggies and add to a pan that’s been pre-heated and oiled.
-Add olive oil and salt to the veggies, toss to coat.
-Continue tossing to prevent veggies from sticking to the pan or burning.

Once veggies are tender, coat with sauce. Heat sauce beforehand if you prefer. The warm veggies should warm the sauce also.

Enjoy!

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