Everybody has their own take on alfredo sauces. This happens to be my latest greatest version, boosted with some greens and seitan sausages. It would be wonderful hangover food if anybody ever has a need for that kind of thing. It comes together fast and tastes awesome!
Fusion Fredo
3 - 4 servings
8 oz fettucini
3 Tbsp oil
1/3 cup onion, minced
2 cloves garlic, minced
3 Tbsp flour
1/2 tsp tarragon
1/2 tsp thyme
1 cup soymilk
1/4 cup nutritional yeast
3/4 tsp salt
1/4 cup broth
1 Tbsp white miso
black pepper and salt to taste
4 cups spinach
2 sausages*
small amount of oil
Start the water for the pasta and cook according to directions. I like fettucini for this because it really holds the sauce, but whatever would work.
Heat the oil in a saucepan and saute the onion. When it's almost cooked, add the garlic and herbs. Stir for a minute, then add in the flour. Cook for a couple of minutes (it will look pastey) to get rid of the flour taste. Add the milk and yeast, whisking and let simmer a few minutes. Add the broth and the miso. Check the seasonings and just keep warm.
The sausages take about 5 minutes. Cut into about 3/4 inch disks and saute in a small amount of oil.
Around now, the noodles should be done, so when they are just drain them. Put them back in the cooking pot along with the spinach and stir for a couple of minutes until the spinach wilts a little. Add the sauce and make sure the whole shebang is heated through. Top with sausages and serve.
*I'm playing with the sausage recipes from Isa and Julie Hasson. Those recipes are incredible! My adaptation pictured just shakes up the spices a little and is almost exactly like I want it. When it is, I'll post it. But you can't go wrong with the basics of this recipe. If you haven't tried them yet, what are you waiting for?
6 comments:
Yum--I can't wait to see your sausage recipe! BTW, I just now took your Chicken Style Seitan
out of the oven (I made a half recipe/batch). Quick question--when you store it, do you keep it in the broth? Or do you take it out? I am excited to try it!
Thanks
Courtney
Hi Courtney!
I'm excited you tried the seitan recipe!
You can keep it/freeze it in the broth or out of it. Both work. I've gotten into the habit of freezing it without broth because I love to steal the broth for soups. It's sensational in tempeh noodle soup.
But if I were going to use it in the next few days, I'd probably keep it in the broth in the fridge.
Seitan is so much fun, and it's pretty adaptable once you get the hang of it. Please let me know what you think of that recipe! :)
Thanks so much! I do love seitan and have a few recipes I regularly use, but I am always excited to try new ones. I have it sitting in the broth in the fridge--since I only made a half batch, I think I should get through it before it goes bad. Thanks for the tip on the broth--I will save it for soups for sure!
Thanks again!
Courtney
I know what you mean. I have 'regular' seitan recipes, too... but it's so good to try something different.
Which are your favorites?
I really like the sausages from Julie Hasson's (sp?) website, and also the simmered seitan from Vegan Vittles--have you ever tried that recipe? It was my first seitan ever, but it is still one of my absolute favorites!
Courtney
I like Julie's, too. I have Vegan Vittles so I'll have to check that recipe out. You just can't have enough seitan recipes! Thanks for the suggestion.
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