Dairy-Free Pumpkin Alfredo with Greens

Organic Authority, Kimberley Stakal

Fettuccine Alfredo is a guilty pleasure for anyone indulging in the traditional butter and cheese-laden pasta dish. It’s incredibly thick and creamy, oozing with comfort and warmth. In this completely dairy-free version, a butter-less roux and pumpkin puree are called upon to make an Alfredo sauce no less pleasing or comforting. This wholesome entrée is packed with leafy greens and antioxidant-rich pumpkins, with just a hint of indulgence. Try it out on a nippy night with a side of roasted veggies and a Belgian ale or a chilled fruity white wine.

Serves: 4 entrees

Ingredients

  • ½ pound fettuccine
  • 4 cups loosely packed thinly sliced greens (kale, Swiss chard, mustard greens, etc.)
  • 3 tablespoons extra virgin olive oil, plus a drizzle
  • 2 tablespoons all-purpose unbleached flour
  • 3 cloves garlic, minced
  • 1 ½ cups non-dairy milk of choice
  • ½ cup pumpkin puree
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Grated Parmesan cheese (optional)*

Method

  • Bring a large pot of water to a boil over high heat. Add fettuccine and cook at a rolling simmer until just under al dente, stirring occasionally, about 8 to 9 minutes. When noodles are almost done, add greens to pot; continue to cook an additional 30 to 60 seconds, until greens turn bright green. Drain pasta and greens, reserving about ½ cup cooking liquid in a small bowl. Toss lightly with a drizzle of olive oil and set aside.
  • Heat oil in a medium saucepan over medium-low. Add flour to saucepan; stirring constantly with a wooden spoon, cook until flour becomes light golden in color, about 2 to 3 minutes. As the mixture cooks, the flour will eventually thicken with the oil and form a Play-Doh-like consistency. Do not walk away as this can burn in an single instant. Add garlic to flour mixture; continue stirring until fragrant, about 30 seconds (garlic will bubble slightly as it cooks into flour mixture).
  • Slowly add milk to flour mixture, whisking with a wire whisk as you pour. Bring to a simmer over medium heat, whisking constantly. Mixture will slowly thicken as it comes to a boil. Cook until mixture has thickened slightly, about 2 to 3 minutes. Whisk in pumpkin puree and mustard. Reduce to low and whisk until completely smooth.
  • Season pumpkin sauce to taste with salt and pepper. Test the consistency of the sauce. If too thin, simmer a minute or two longer to thicken it. If too thick, add a bit of reserved pasta cooking water, whisking in just a tablespoon at a time until desired consistency is reached.
  • To serve, ladle pasta and greens onto serving plates. Top with about ½ cup of sauce and enjoy immediately.

*If you’re not strictly vegan, you can finish this dish off with a fresh grating of Parmesan cheese. Otherwise, to keep it vegan, feel free to give it a sprinkle of nutritional yeast. Either way, you can’t go wrong.

Full article...

http://www.organicauthority.com/main-courses/revamped-recipe-dairy-free-...