Pasta Alfredo
Simple Kale-Radicchio Salad
Ingredients
- 4 oz vegan linguine (such as Academia Barilla)
- 1 clove garlic, minced
- 1½ Tbsp olive oil
- 1 Tbsp all-purpose flour
- 1 cup unsweetened almond milk
- 1 Tbsp nutritional yeast
- 2 tsp chopped fresh parsley
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook garlic in hot oil in a skillet over medium heat 1 minute. Whisk in flour, and cook, whisking constantly, 1 minute.
- Gradually whisk in milk and yeast. Cook, whisking occasionally, until thickened and bubbly. Toss with hot cooked pasta and parsley. Season with salt and pepper to taste. Serve immediately.
Side Dish Ingredients
- 2 cups chopped kale
- 2 cups chopped radicchio
- 1½ Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar
- 1½ tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a bowl until blended. Let stand 10 minutes to wilt.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
