Joy Bauer’s Superfood! by Joy Bauer

Author:Joy Bauer
Language: eng
Format: epub
Publisher: Abrams
Published: 2020-04-21T00:00:00+00:00

PER SERVING 1 SLICE 250 CALORIES 15 g PROTEIN 8 g FAT (5 g UNSATURATED FAT, 3 g SATURATED FAT) 20 mg CHOLESTEROL 34 g CARBS 6 g FIBER 6 g SUGAR (6 g NATURAL SUGAR, 0 g ADDED SUGAR) 660 mg SODIUM

Creamy Vegan Penne Alfredo

MAKES: 8 CUPS PREP TIME: 20 MINUTES COOK TIME: 45 MINUTES

Here is a silky and indulgent cream sauce without any dairy. My secret: cashews! I soak the soft, buttery nuts and then toss them in the blender with roasted garlic, red peppers, and smoked paprika. OMG—it’s insanely delicious. The roasted garlic adds a complex smoky, sweet flavor, but if you’re short on time, you can easily substitute 2 cloves of roughly chopped fresh garlic; just toss it in the blender with the other ingredients. It will still be amazing.

1 head garlic*

1 cup raw cashews

⅓ cup jarred roasted red peppers, drained

¾ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

1 pound whole grain pasta, cooked

Red pepper flakes for garnish (optional)

Chopped fresh parsley for garnish (optional)

* If you’re short on time, swap in 2 roughly chopped garlic cloves.

1 Preheat the oven to 400°F.

2 Carefully cut off the top quarter of the garlic head, exposing the cloves but leaving the root end intact. Mist the cut side of the garlic with olive oil spray and loosely wrap in aluminum foil. Place the garlic directly on the oven rack and roast for 45 minutes to 1 hour, until the garlic is fragrant, golden brown, and tender. Set aside to cool, then gently squeeze out the garlic cloves and discard the papery skins. You should have about ¼ cup roasted garlic cloves.

3 While the garlic is in the oven, put the cashews in a small bowl and add boiling water. Cover the bowl and set aside for about 20 minutes to soak. Then drain.

4 In a high-speed blender or food processor, combine the drained cashews, ¾ cup boiling water, the roasted garlic cloves, roasted red peppers, salt, pepper, and smoked paprika and pulse for 30 to 60 seconds, scraping down the sides of the blender if necessary. If the sauce is too thick, add more boiling water 1 tablespoon at a time until you reach your preferred consistency. Toss the sauce with the cooked pasta and garnish with red pepper flakes and parsley, if desired.

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