So…..I did a thing. I had a craving for pasta with some kind of tangy white sauce and this Haystack Alfredo Pasta came into being. Patent pending. Now I know that it is not the most beautiful plate of noodles you have ever seen. In fact I would be very surprised to hear that this pile of starch even cracked your top ten. Yet here we are. This is why.
If this dish was displayed in color on a menu in a restaurant, I don’t think many people would pick it. The name is wonky and the description could never possibly do it justice. With that being said, this easy, healthy recipe is the belle of the ball in its own right.
Think about it. Pasta? Check! All of your favorite veggies? Yes Please! Mixed together and slathered in a decadent yet healthy white sauce? Absolute perfection.
While I am personally partial to the flavor combination that the cauliflower, peas, and bell pepper provide, feel free to make this recipe your own! Add in your favorite vegetables, beans and legumes, or even your favorite brand of faux meat. I’m not judging!
This recipe is perfect for a weeknight meal as all it involves is boiling pasta, roasting a single tray of veggies in the oven, and blending together a few ingredients for a quick white sauce. Easy-peazy. It can also be dressed up if you wanted to serve it to fancy people. But why would you want to do that? Let’s keep things simple shall we?
A taste so delicious yet so simple that folks of all ages will love it. Even your picky kids. I guarantee it. The earlier children fall in love with their vegetables the better. I wish it would have happened sooner for me, and if I had had this recipe it very well could have. Enjoy!Print
Haystack Alfredo Pasta
This Haystack Alfredo Pasta is loaded with roasted cauliflower and bell peppers and slathered in a healthy, easy white sauce. The perfect weeknight meal!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Cuisine: Vegan
1/2 large onion, sliced
6 cloves garlic, whole
1 large head cauliflower broken into florets
1 red bell pepper, sliced
3–4 tbsp. vegetable broth
1 pound linguine pasta
1 cup frozen peas
2 cups non-dairy milk
1 cup pasta water
2 tbsp. cornstarch or arrowroot powder
2 tbsp. tahini
1 tbsp. soy sauce
1 tsp. sea salt
1. Preheat oven to 450 degrees F (230 C) and line a large baking sheet with parchment paper or a silicone baking mat. Place onion, garlic, cauliflower, and bell pepper on baking sheet and toss with vegetable broth and a pinch of salt and pepper. Keep vegetables separate.
2. Bake on center rack of oven for 20 minutes. Remove tray from oven and scoop onions and garlic into a blender. Return cauliflower and bell pepper to oven and roast for an additional 15 minutes.
3. While vegetables are roasting, bring a large pot of salted water to a boil and cook linguine according to package directions. Add in peas during the last minute of cooking. Drain reserving 1 cup of water for the sauce and return to pot.
4. In a blender holding the roasted onion and garlic, add non-dairy milk, reserved pasta water, cornstarch, tahini, soy sauce, and sea salt. Blend on high until completely smooth, about 1 minute. Once smooth, pour sauce into a small saucepan and heat on medium-high whisking frequently until sauce thickens up and is heated through. Salt and pepper to taste. Pour sauce over pasta and peas and stir in roasted vegetables. Serve immediately.
*This recipe can keep in a sealed container in the refrigerator for 3-5 days or be frozen for up to a month.
- Serving Size: 1 large bowl
- Calories: 405
- Sugar: 14.7g
- Sodium: 450mg
- Fat: 6.4g
- Saturated Fat: 1g
- Carbohydrates: 77.5g
- Fiber: 9.7g
- Protein: 14.4g
- Cholesterol: 0mg
Keywords: vegan, pasta, alfredo, veggies