Our family practices a vegetarian diet. It’s so easy for us as it’s been 14 years since I first switched. But, while I do love vegetables, I’m not always great at including them in our meals. Fortunately, during this pregnancy I’ve been on a huge roasted vegetable kick. My vegetable of choice is cauliflower, but asparagus, brussel sprouts and broccoli are all tied for a close second.
We’ve been roasting vegetables with everything. Our favorite recipe we came up with recently is an alfredo sauce that is made with Silk Coconut Milk, nutritional yeast and white beans. The sauce has a few less healthy ingredients as well, but we think the nutritious additions balance this recipe out. It also includes protein without adding any processed foods.
The Silk Coconut Milk is the perfect starter for the sauce as it gives us the option of doing a dairy free sauce some nights or simply balances out our meal a bit. It’s a great milk alternative. The beans thicken up the sauce and the nutritional yeast adds a delicious cheesy and salty flavor with tons of nutritional value. I love sneaking in healthy ingredients. Our son loves the taste. It’s a win-win.
To make the recipe, visit Silk.com/coconutmilk before you go shopping. You can download a $1 off coupon and even share it with three friends. OK, who’s ready for a delicious recipe for dinner tonight or sometime this week?
Linguine alfredo with roasted vegetables
Total cook time: 35 minutes
Coconut milk white bean alfredo sauce recipe
- 1 T olive oil
- 2 cloves of garlic minced
- 1 C Silk Coconut Milk. I used the unsweetened kind as you don’t need the sweetness for this recipe.
- 4 OZ Cream cheese (or for dairy free, sub tofu cream cheese)
- 1 C Fresh parmesan cheese (or for dairy free, sub nutritional yeast-double the quantity)
- 1/2 can of white beans rinsed and drained and put in food processor with 1 T olive oil until smooth.
- 1 t white pepper
- 1 t salt (add to your liking)
- 2 t garlic powder
- 3 T nutritional yeast
- 1 package fettuccine or linguine noodles of your choice.
Directions for sauce
- Pour olive oil in a small saucepan.
- Add minced garlic. Stir and cook on medium heat for one minute.
- Add Silk Coconut Milk in. Stir for two to three minutes.
- Add cream cheese. Stir continuously until melted and combined.
- Add parmesan cheese. Stir continuously until combined (about five minutes).
- Add bean puree. Whisk until smooth.
- Add nutritional yeast, white pepper, garlic powder and salt. Whisk for one minute or until smooth and blended.
- Taste and add salt to your liking.
- Set aside until pasta and vegetables are ready. It will thicken a bit as it sits. Just be sure to stir it up a bit before serving.
Roasted vegetable recipe
- 1 head chopped cauliflower
- 1 bunch fresh asparagus
- 2 T olive oil
- 6 T nutritional yeast
- 2 T garlic powder
- Salt (to taste)
- 1/2 C parmesan cheese
- 1 t white pepper
- 1/2 lemon
Directions for cauliflower
- Toss chopped cauliflower with 1 T olive oil in large bowl.
- Add 3 T nutritional yeast and 1 T garlic powder.
- Add a dash of salt-or to taste for you.
- Place in roasting dish. Sprinkle parmesan on top.
- Roast at 400 degrees for 25 minutes.
Directions for asparagus
- Toss asparagus with olive oil.
- Add 2 T nutritional yeast
- Add 1 T garlic powder.
- Add a dash of salt and white or black pepper.
- Add a squeeze of fresh lemon
- Lay flat on baking sheet.
- Sprinkle with parmesan (optional)
- Roast at 400 degrees for 15-20 minutes or until you reach your desired texture.
Directions for pasta
- Follow package directions
Serve pasta with sauce and roasted vegetables. Garnish with a bit of freshly grated parmesan cheese. Enjoy!
And for dessert, consider a little healthy chocolate, peanut butter, banana “ice cream.” Simply blend two frozen bananas with 1/4 cup of Silk Coconut Milk, 1 T cocoa powder and 2 T crunchy unsweetened natural peanut butter and blend until you reach desired consistency.
My 3-year-old loves this. You could definitely sub out a different nut butter or skip it all together if you prefer. This is SO delicious! I prefer a sweetened Silk Coconut Milk for this, but you definitely don’t have to use it. The bananas are lightly sweet.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.