Summer Squash Vegan Alfredo Recipe
Summer Squash & Zucchini Noodles Sautéed with Roasted Tomatoes, Roasted Artichoke Hearts, Red Onions, Fresh Herbs, Sautéed Baby Spinach tossed with Vegan Cauliflower-White Bean Alfredo Sauce
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Ingredients
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Vegetables
Vegan Alfredo Sauce
Method
Roasting and Sautéing
Roast the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and artichoke hearts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tomatoes are blistered and artichokes are golden.
Sauté the Onions and Spinach
In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped red onions and sauté until translucent. Add fresh spinach and cook until wilted. Set aside.
Preparing the Alfredo Sauce
Cook the Cauliflower
In a small pot, steam the chopped cauliflower until tender (about 10 minutes).
Blend the Sauce
In a blender, combine steamed cauliflower, white beans, minced garlic, nutritional yeast, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy.
Combining and Serving
Combine Everything
Add the sautéed spinach and roasted vegetables to the noodles. Pour the vegan Alfredo sauce over the mixture and toss to coat.
Serve
Garnish with fresh herbs and serve immediately.