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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

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🥘 Most creamy Plant-based Pasta Alfredo, ever

Pasta Alfredo! If you just love pasta Im sure you will like the cauliflower pasta Alfredo. WHY? Because it`s creamy & full of summer flavors.

I am going to tell you some of my secrets when making pasta Alfredo. Did you know that you can make it creamy without a fat sauce? You can make it with only vegetables!

Start preparing the walnuts, roast it on a pan and set aside.
Cook the cauliflower bouquets in 300ml vegetable broth for about 10 minutes.
Chop sundried tomatoes, spring onion and crush the garlics.
Blend the cauliflower and broth with nutritional yeast and taste with salt and pepper.
Start frying onion, add the sun-dried tomatoes and spinach, low heat.
When the plant-based pasta have been cooked (see the package) assemble the cauliflower sauce with the onion, spinach mix in the pan and end up carefully pouring the pasta. Sprinkle with fresh herbs and walnuts.

Recipe (4 persons)

  • Pasta ( egg-free) for 4 persons
  • 1 medium-large cauliflower
  • 300ml vegetable broth
  • 240 ml plant-based milk (I use oat milk)
  • salt to taste
  • 4 tbsp. Nutritional yeast flakes
  • Pepper to taste 
  • Olive oil
  • 3 spring onions finely diced
  • 3 garlic cloves minced
  • 6-8 large sundried tomatoes, finely diced
  • 800 ml spinach leaves
  • 200-330ml walnuts, roasted and crushed a bit.
  • Fresh herbs

How to

  1. Roast the walnuts for a couple of minutes in a dry pan and set aside.
  2. Cook the pasta to ‘al dente’ according to the package instructions. Drain it and toss with a little olive oil to prevent them from sticking.
  3. While the pasta is boiling, make the sauce. Cook the cauliflower florets in the vegetable broth for about 10 minutes, or until tender.
  4. Heat the olive oil in a pan and sauté the onions until translucent, about 3 minutes. Add the garlic and sauté for another minute add spinach and sun-dried tomatoes. Let it rest until blended the cauliflower sauce and the spinach is soft.
  5. Once the cauliflower is tender, transfer cauliflower and broth to a blender. Add plant-based milk, salt, nutritional yeast flakes, and pepper and blend until creamy. Taste and adjust seasonings).
  6. Mix the cauliflower sauce with the spinach on the pan and add carefully the cooked pasta. Sprinkle with walnuts and fresh herbs.

Opskrift (4 personer)

  • Pasta (ægfri) 1 mellemstor blomkål
  • 300 ml vegetabilsk bouillon
  • 240 ml plantebaseret mælk (jeg bruger havremælk)
  • salt efter smag
  • 4 spsk. gærflager
  • Peber efter smag
  • Olivenolie
  • 3 forårsløg, hakket
  • 3 hvidløg, hakket
  • 6-8 store soltørrede tomater, fint hakket
  • 800 ml spinatblade
  • 200-330 ml valnødder, ristet og knust lidt.
  • Friske urter Valgfrit (vegansk parmesanost)

Hvordan

  1. Lad valnødderne stege et par minutter på en tør pande og sæt dem til side. Kog pastaen til ‘al dente’ i henhold til pakningsinstruktionen.
  2. Hæld vandet fra og tilfør lidt olivenolie for at forhindre, at de klæber. Mens pastaen koger.
  3. Kog blomkåls- stykkerne i grøntsags-bouillon i cirka 10 minutter, eller indtil de er møre.
  4. Opvarm olivenolien på en pande og sauter løgene, indtil de er gennemsigtige, ca. 3 minutter. Tilsæt hvidløg og sauter i endnu et minut, tilsæt spinat og soltørrede tomater. Lad det hvile, indtil blomkål er blendet, og spinaten er blød.
  5. Når blomkålen er mør, overfør blomkål og bouillon til en blender. Tilsæt plantebaseret mælk, salt, gærflager og peber og bland, indtil den er cremet. Smag til med krydderier.
  6. Bland blomkål-saucen med spinaten på panden, og tilsæt den kogte pasta forsigtigt. Drys med valnødder og friske urter. Der kan drysses med vegansk parmesan ost.

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