I put my homemade almond cream to the test for the first time with this recipe & OMG IS IT EVER A SUCCESS!
You know how they say your first time always sucks? I beg to differ. Especially not when it looks like THIS… And wait, don’t get me started about flavour! If you want to check out the recipe for the almond cream & MAKE IT, click here: Homemade Almond Cream a.k.a. A Dream, Seriously (& A Kite Hill Dupe FOSHO!).
If you still want to make this recipe but don’t have almond cream & don’t have time to make it, you can totally substitute it for your favourite Greek yogurt (try to go grass-fed & organic), almond or other vegan yogurt (coconut works too!), cream, cheese, cashew cheese, etc. The possibilities truly are endless! I’m sharing this recipe to give you babes inspiration & then you can make it your own!
I combined my almond cream with some fresh lemon juice, nutritional yeast, garlic & fresh basil to create my own vegan creamy fettuccine sauce! THEN… I combined it with turnip fettuccine noodles (100% veggies, no preservatives or additives), organic sun-dried tomatoes & sautéed it all together for a few minutes. I topped it off with dried parsley, chilli flakes + more NOOCH (read: nutritional yeast) & BAM.
You can also feel free to use your fave veggie noodles, spiralized or in fettuccine form OR you can use regular pasta or a blend of the two! My go-to pastas are lentil, chickpea & brown rice. What I like about using veggie noodles is that you can make a larger portion & they have that crunch factor that you don’t get from regular pasta!
As for turnips? They are full of fibre, vitamin K, A, C, E & tons of B-complex vitamins, magnesium, iron, calcium, plant-protein & anti-inflammatory fats. They help boost digestive health, maintain healthy blood pressure + cholesterol levels, promote heart health, boost energy & cognitive health & support healthy bones.
Since turnips are cruciferous veggies, it’s always best to cook them for a few minutes, whether you steam, boil or sauté them! This helps make them easier to digest & thereby, enhances nutrient absorption.
How’s this for a beautiful plate of Italian food?!
- 1 – 1.5 cups your fave veggie noodles OR 1 serving of your fave pasta
- 3 tbsp. homemade almond cream or your fave cream/Greek yogurt or dairy-free substitute
- Juice of one lemon
- 2 tbsp. nutritional yeast
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
- 3 tbsp. organic sun-dried tomatoes, chopped
- Dried parsley, chilli flakes & nutritional yeast for topping
- If you are using pasta, boil it according to package directions.
- Add all the ingredients, except the sun-dried tomatoes & toppings to a small skillet. Toss to coat the veggie noodles/pasta in the sauce ingredients.
- Heat the skillet over medium-high heat & stir continuously to coat the noodles in the sauce.
- If you’re using pasta, stir just enough to coat the cooked noodles in the sauce & remove from the heat. Add toppings & enjoy.
- If you’re using veggie noodles, stir for about 2-3 minutes, until the noodles are coated, slightly cooked but still crunchy. Remove from the heat, add toppings & enjoy!