gluten-free vegan alfredo pasta
if you're interested in adopting a plant-based diet, let me be the first one to tell you cooking is a necessity. don't show up to Popeye's thinking they'll be considerate of your lifestyle change. They will laugh in your face while selling you a dry ass (dairy) biscuit with no drink.
believe me, i'm speaking from experience 😭
in efforts to expand my culinary skills (and keep my food interesting), i buy a new item from the farmers market every week. a couple of months ago, i brought home a spaghetti squash. i'd always heard of them, but never had i eaten or cooked with them. without thinking, i knew i wanted to make a gluten-free pasta.
i'll be the first to admit that i ain't really on that gluten-free wave. even so, i understand a lot of people have gluten sensitivities and i'd like to be at least somewhat accommodating to y'all. 😉
currently, i am absolutely obsessed with dill. i. mean. obsessed. the same week i bought the spaghetti squash, i picked up a fresh bundle. i made a dill pesto, had a raw zucchini and dill noodle salad, and even worked on a ranch recipe. during that time, i learned how versatile the herb is in cooking.
so instead of a plain ol' cashew sauce, this recipe features a delicious lemony dill alfredo.
this is definitely the easiest recipe on the blog to date. all you're really doing is cutting the squash, adding your favorite seasonings, roasting it, then making a sauce. although i highly recommend toasting the seeds and your favorite vegetable to top, it's not a requirement. if you want it to bang like mine does though, you betta add em'.
as usual, all the steps are included in the recipe card below, but i do want to mention one thing: be careful when you're cutting the squash! because of its oval shape and smooth surface, you can easily cut your fingers off. not even exaggerating.
when you prepare to cut your squash, place a damp cloth underneath your cutting board (which you should be doing anyway), then gently carve a line into the skin. once you've pierced the surface, rock the knife back and forth until you cut it in half.
also, if you're one of those people who don't use oil or you're trying to cut back, omit that step. i've yet to roast it oil-free, but i see many people fill the pan with an inch or so of water (i'd suggest using veggie stock for added flavor) then roasting it like that. if you go that route, lemme know how it turns out!