Italian food is about as yummy and comforting as it gets. While marinara sauce is tasty, fresh and healthy, nothing quite beats the creamy richness of an Alfredo sauce. Unfortunately, those who can’t digest dairy or have cut it out of their diet for other health reasons are usually stuck with few choices when it comes to indulging in Italian fare. Well, fret no more non-dairy eaters! I’ve come up with a recipe for a sauce that is creamy and uses just a few fresh ingredients to prepare. And it seriously couldn’t be any easier…
I’ve already blogged about ways to use up bags and bags of organic carrots I often find leftovers in my fridge. Besides making delicious juices, carrots can be transformed in so many ways. When boiled or roasted, their sweetness and soft texture lends itself well for soups, spreads, and this awesome sauce I’ve concocted. It’s always best to buy carrots at your local farmers’ market or organic grocery store. While not technically listed on the ‘Dirty Dozen’ list of fruits and veggies with the most pesticides, carrots are still best when fresh and grown locally by responsible farmers who care about the health of both their customers and the environment. The good news is that most large grocery store chains now carry their own line of certified organic goods and oftentimes carrots are available in this category. In the wintertime, I buy mine this way and find that they inexpensively augment my diet in so many ways.
Now to the sauce…
1 box of bucatini pasta or any variety you prefer
1 2lb bag of organic carrots, washed
2 cloves of garlic
Soy non-dairy creamer as needed (substitute plain almond milk if you’re watching calories closely)
2 sprigs of fresh rosemary
Salt to taste
Bring a pot of water to a boil and cook the pasta to an al dente texture following the directions on the package. Meanwhile, cut the tops and ends off of each carrot (leave the skin on) and slice again into 3-inch pieces. Drizzle the carrot ‘logs’ with olive oil, salt and pepper. Place on a foil-lined cookie sheet and roast in a 400-degree oven until the carrots are soft and slightly browned. In a separate pan, heat up 1 tablespoon of olive oil and sauté roughly chopped garlic cloves until soft and aromatic. In a blender or food processor, blend together roasted carrots and garlic with non-dairy soy creamer (or almond milk) until a thick, creamy consistency. If it looks like baby food, add a touch more liquid and blend further. If it’s the consistency of runny soup, you’ve gone too far and will be eating carrot soup for dinner! Toss the cooked and drained pasta with your carrot ‘sauce’ and salt and pepper to taste. Roughly chop the fresh rosemary and sprinkle on top. Mangia!
Photo credit: Carlos M