{"id":246,"date":"2017-05-11T19:54:04","date_gmt":"2017-05-11T19:54:04","guid":{"rendered":"http:\/\/content.principia.edu\/sites\/sustainablefood\/?p=246"},"modified":"2019-07-31T18:52:38","modified_gmt":"2019-07-31T18:52:38","slug":"plant-based-recipe-test-10-pasta-with-alfredo-sauce","status":"publish","type":"post","link":"https:\/\/content.principia.edu\/sites\/sustainablefood\/2017\/05\/11\/plant-based-recipe-test-10-pasta-with-alfredo-sauce\/","title":{"rendered":"Plant-based Recipe Test 10: Pasta with Alfredo Sauce"},"content":{"rendered":"<p>Alfredo sauce is a classic choice among pasta-lovers. This rich and creamy sauce is far from being plant-based though. Most Alfredo sauces contain heavy cream, butter, and parmesan cheese. Since I&#8217;ve never tried a&nbsp;<a href=\"http:\/\/simpleveganblog.com\/vegan-pasta-alfredo\/\">plant-based version<\/a>&nbsp;of this sauce, I decided to test out a recipe I found online.<\/p>\n<p><a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-243\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-6-862x1024.jpg\" alt=\"\" width=\"660\" height=\"784\" srcset=\"https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-6-862x1024.jpg 862w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-6-252x300.jpg 252w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-6-768x913.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>The recipe called for garlic, olive oil, cauliflower, plain almond milk, nutritional yeast, lemon juice, salt, and pepper.<\/p>\n<p><a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-206\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-932x1024.jpg\" alt=\"\" width=\"660\" height=\"725\" srcset=\"https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-932x1024.jpg 932w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-273x300.jpg 273w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-768x844.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>First I&nbsp;cooked the garlic in olive oil for a few minutes. Next, I added the almond milk and brought it to a boil. Next I added the chopped cauliflower, salt, and pepper. After about 7 minutes of cooking, I transferred the mixture to a blender and added the nutritional yeast and lemon juice. I blended it until a smooth consistency was reached. DONE!<\/p>\n<p><a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-244\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-1024x936.jpg\" alt=\"\" width=\"660\" height=\"603\" srcset=\"https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-1024x936.jpg 1024w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-300x274.jpg 300w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-768x702.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>I served the alternative Alfredo sauce with brown rice pasta and the plant-based pesto.&nbsp;<\/p>\n<p><a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-204\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-831x1024.jpg\" alt=\"\" width=\"660\" height=\"813\" srcset=\"https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-831x1024.jpg 831w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-243x300.jpg 243w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-768x946.jpg 768w, https:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5.jpg 1564w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p style=\"text-align: center\"><strong>Student Feedback<\/strong><\/p>\n<p style=\"text-align: left\">Blake Bischoff 8\/10 (alone), 10\/10 (with pasta).<\/p>\n<ul>\n<li style=\"text-align: left\">&#8220;I appreciate how this sauce is healthier than traditional Alfredo. It&#8217;s not very flavorful on its own but it compliments the pasta well.&#8221;<\/li>\n<\/ul>\n<p>Pauline Mwangi 8.5\/10<\/p>\n<ul>\n<li>&#8220;I like how it&#8217;s dairy free. In general, I like healthier things. This sauce is not as runny as as most are. &nbsp;I&#8217;d go for it!&#8221;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alfredo sauce is a classic choice among pasta-lovers. This rich and creamy sauce is far from being plant-based though. Most Alfredo sauces contain heavy cream, butter, and parmesan cheese. Since I&#8217;ve never tried a&nbsp;plant-based version&nbsp;of this sauce, I decided to test out a recipe I found online. The recipe called for garlic, olive oil, cauliflower, &hellip; <a href=\"https:\/\/content.principia.edu\/sites\/sustainablefood\/2017\/05\/11\/plant-based-recipe-test-10-pasta-with-alfredo-sauce\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Plant-based Recipe Test 10: Pasta with Alfredo Sauce<\/span><\/a><\/p>\n","protected":false},"author":79,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-246","post","type-post","status-publish","format-standard","hentry","category-plant-forward","category-principia-college"],"_links":{"self":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/comments?post=246"}],"version-history":[{"count":3,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/246\/revisions"}],"predecessor-version":[{"id":306,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/246\/revisions\/306"}],"wp:attachment":[{"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/media?parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/categories?post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/tags?post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}