Veggie garden > Olive Garden... and somehow twice as tasty.
GF. V. SF.
2 red beets
2 golden beets
Sunflower or other neutral oil
Pinch of salt & pep
1 small bag frozen organic peas
Shredded basil leaves for garnish
1 cup soy free veggie broth
1 cup raw cashews (pre-soak overnight if you don't have a fancy blender)
1/2 cup slivered almonds (or whole almonds, but if you choose not to peel, your sauce will be brownish - also pre-soak overnight if you don't have a high power blender)
1 tbsp nutritional yeast (aka magic cheese dust)
Salt & pep to taste
Preheat oven to 400°F
Make the noodles:
Peel the beets & use a Spiralizer to make beet noodles - or buy already made ones at the store (no judging here)
Oil a baking dish
Evenly distribute the noodles in the baking dish
Sprinkle with salt & pep
Bake for 40 minutes, mixing the noodles halfway through
Mix in the frozen peas
Put the noodles & peas back in the oven for another 15 mins
It's done when the noodles are soft, but still have a slight bite to them - you don't want mushy noodles
While your noodles are cookin', make the sauce:
Combine broth, cashews, almonds, nutritional yeast, salt, & pep in your Vitamix / blender / food processor and blend until smooth, creamy, and alfredo-y
Plate up your noodles, peas, and drizzle on some sauce
Garnish with fresh basil and fresh cracked black pepper
OM NOM NOM!
Swap the peas for any other veggie - spinach, broccoli, peppers, mushrooms, anything!
This alfredo sauce is absolutely KILLER over brown rice pasta. Do it. DO IT NOW!
Morbid Angel - Altars of Madness
Beets for the devil.