Creamy Vegan Fettuccine Alfredo With Homemade Pasta & Lemon Asparagus

It’s pasta madness! Creamy and tasty, this incredible vegan fettuccine Alfredo – sans dairy, of course – includes noodles from scratch made with a local heritage flour by Hayden Flour Mills. This longtime favorite, which vegans pass on due to the traditional core ingredients of heavy cream and butter, is transformed into a decadent, vegan-friendly sauce that will catch the eye and taste buds of your guests.

The key ingredient in this insanely delicious sauce is nutritional yeast. If you haven’t had the opportunity to experiment with this magical ingredient, allow me to shine a light on this cheesy flavored goodness. I jumped for joy when I first found it in the organic bulk section at The Food Conspiracy Co-op on 4th Avenue. Everything from popcorn to mashed potatoes and sauces can benefit from its use. Nutritional yeast flakes not only provide flavor, but are packed with nutrition, in particular B vitamins, protein, folic acid, zinc and selenium. And, of course nutritional yeast is free of MSG. Make sure to look for the certified organic option.

Making handmade pasta noodles is so easy and dare I say, fun. Using local White Sonora wheat was important since it’s one of the oldest surviving wheat varieties in North America predating as far back as 1700. Why exactly is this important? Heritage wheat isn’t hybridized or bred like almost all wheat you find on supermarket bread shelves. With substantial wheat and gluten intolerance in the U.S., strongly convincing arguments state that modern wheat breeds contain increased levels of reactive molecules that irritate our digestive systems. Heritage or ancient grains are known to be more nutritious and delicious.

After making the pasta, the three main ingredients to the remainder of the recipe are cauliflower, lemon and asparagus. Fresh and readily available at your local farmers market, many thanks go out to Rattlebox Farm, Sunizona Farm, Desert Treasures Farm, and Avalon Organic Gardens.

If take-out pasta is more of what you had in mind, check out Renee’s Organic Oven. I actually dream of their Vegan Pesto Pasta plate.

Homemade Pasta Noodles

• 1 cup Hayden White Sonoran Wheat*
• 1/3 cup water
• 1 tsp olive oil*
• 1 tsp sea salt

Mix all ingredients into dough. Cover and allow to sit for 15 minutes. Use a rolling pin until thin and smooth. Roll the dough into what looks like a cigar and slice the length of a fettuccine noodle. Pour all noodles in lightly salted boiling water . Cook for 1 minute and strain.

Creamy Alfredo Sauce

• 1 cauliflower*
• 1 cup soaked cashews or nut milk*
• 1/4 cup water
• 1/4 cup nutritional yeast*
• 3 garlic cloves*
• 2 green onion bottoms(root end)*
• 1 tablespoon lemon juice*
• 1 tablespoon olive oil*
• 1/2 tsp sea salt
• 1/2 tsp black pepper*

Blend all ingredients into a puree. Heat on low for 20 minutes. Serve.

Lemon Asparagus

• 1 bunch asparagus*
• 1 tsp lemon juice*
• 1 tsp olive oil*
• pinch pf sea salt

Toss asparagus with all ingredients. Spread on sheet and bake at 350 for 20 minutes.

Spinach Salad w/ Sriracha Croutons

• 2 cups fresh spinach leaves*
• 1 medium carrot*
• 1 tomato*
• 1 slice of day old bread torn into pieces and tossed in Sriracha. Bake at 350 for 15 minutes.
• 1 tbsp lemon-olive oil dressing (equal parts of lemon juice and olive oil, one pressed garlic clove and salt to taste)

* Indicates Organically Grown

Toasted rosemary bread provided by Food for Ascension Cafe.