Spicy Alfredo Sauce Ingredients:
1 Can of Unsweetened Coconut Milk
6 Sun-dried Tomatoes
4 Garlic Cloved
2 Tbsp Nutritional Yeast
2 Tsp Pink Himalayan Sea Salt
2 Tsp Paprika
2 Tsp Cayenne Pepper
1 Tsp Black Pepper
1 Tsp Dried Parsley
1 Tbsp Vegan Butter (Smart Balance)
Olive Oil
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1 Cup Cooked Orzo Pasta
**Add sautéed vegetables, pepper/onions, cherry tomatoes of your choice**
This recipe used zucchini, broccoli, red bell peppers and carrots
Instructions:
Cook one cup of orzo pasta (can substitute for any pasta)
Cut sun-dried tomatoes into quarters and finely chop garlic and place to the side
In a skillet, heat stove to medium heat and coat pan with olive oil and vegan butter; add sun-dried tomatoes and garlic then saute´ until caramelized
Once tomatoes are softened, reduce heat to medium-low, add canned coconut milk (with solids from can) and all dry ingredients (taste as you go and add seasoning to taste) to skillet and stir constantly for 3 minutes until well mixed
Fold orzo pasta, and choice of cooked veggies, directly into sauce mixture and simmer for another 3-5 minutes
Remove skillet from heat and let sit for 5 minutes before serving for best flavors
Garnish with parsley
Enjoy!