Hearty. Warming. Creamy.
Pretty much the perfect trio for any meal during the cold winter months. I love having my Spaghetti Squash Alfredo weekly because it’s oh so delicious and satiates my cravings for creamy pasta.
Growing up, fettuccine alfredo was my all time favourite meal. I’d pour on a mountain of parmesan and be the happiest person alive. But, unfortunately, being celiac and having a dairy intolerance doesn’t play so well well my most loved pasta dish.
Grains don’t sit well with my digestive system, so spaghetti squash is the perfect substitute for hearty noodles! When roasted, you’re able to use a fork to pull the squash into spaghetti-like strands. The colour even resembles that of pasta. While it won’t have the same texture of traditional noodles, it does the trick in my books
I make a creamy dairy-free alfredo in two ways. If I’m feeling like a heavier protein-rich sauce (and have the time to soak the nuts), I’ll thin down my Rosemary Cashew Cheese recipe with a bit of water. But, if I’m short on time and want a lighter sauce I use cauliflower as my base.
I know. What can’t cauliflower do these days?
When combined with nutritional yeast, lemon juice, and bone broth the pureed cauliflower turns into a delicious alfredo sauce. And it’s also up-ing my vegetable intake for the day — and my toddlers #momwin.
In my program The Clear Skin Solution, we’re all about clear skin from the inside out. So whenever there’s a recipe that’s good for your skin, I’m sure to share it with you!
So let’s break the beautiful benefits of this recipe.
Spaghetti squash is a great source of both vitamin A and C which are exceptional for your skin! And cauliflower also boasts a generous serving of vitamin C.
Let’s not forget about the detoxifying powers of good
In regular terms, cauliflower is a detox powerhouse. You want to be helping your body effectively detoxify every day to help keep your skin clear. A body that can’t properly detoxifying uses your skin as a last resort.
I won’t leave you hangin’ on this one. Everyone knows pasta is not complete without parmesan. But again, being dairy-free I had to adapt.
There are many similar versions of vegan parmesan out there, but I find this ratio of raw cashews and nutritional yeast to seasoning the best! You can store any extra in a small mason jar in the fridge. It will keep for several weeks.
Cashews are also a plant-based source of protein, which is a macronutrient you need to be including at every meal!
I usually pair this with roasted chicken or scallops for a larger serving of protein, but feel free to use your own favourite to make it a complete meal. I also mix it up by adding in some sauteed veggies or steam broccoli to really bulk it up.
Try having it alongside a big salad using my Creamy Hemp Heart Caesar Dressing for an anti-inflammatory twist on a classic meal.
Looking for a cashew-based Alfredo sauce? Check out this recipe.