Two months ago, I posted a photo of Vegan Rigatoni with Hurry Up Alfredo + Cabbages on Instagram. The Hurry Up Alfredo sauce was adapted from the Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday and it is one of my favorite pasta sauces. It’s quick, easy and filling. Thanks, VeganYumYum! In addition to the dish, I added fried cabbages and fresh parsley for a bit of flavor.
It is a must to add loads of cracked black pepper to the Hurry Up Alfredo sauce. We have this Kuhn Rikon Ratchet Salt Pepper Grinder we love and highly recommend (it comes in different colors):
Kuhn Rikon 9-Inch Ratchet Salt Pepper Grinder
We tested out the measurements from the grinder pictured above:
2 cranks: pinch
4 cranks: 1/8 teaspoon
8 cranks: 1/4 teaspoon
16 cranks: 1/2 teaspoon
Here are some ingredients I used for the recipe:
Cook pasta in boiling salted water until al dente (tender but firm to the bite) according to the packaging instructions. Drain the pasta, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.
Add all the ingredients (coconut milk, cashews, nutritional yeast, tamari, butter, tahini, lemon juice, dijon mustard, smoked paprika, nutmeg, and garlic) to a blender and blend until super smooth. This is your HURRY UP ALFREDO sauce.
Use a non-stick skillet and heat on medium heat. Add 2 tablespoons vegetable or sunflower oil. Add and stir cabbage, to avoid being burned and cover with a lid for 8-10 minutes. Add the cooked pasta and the Hurry Up Alfredo sauce. The sauce will slightly thickens. Add cracked black pepper to taste. Serve immediately with garnished minced parsley or perhaps some vegan Parmesan.
Hurry Up Alfredo Sauce adapted from VeganYumYum.
Variation: Use steamed broccoli instead of cabbages.