It’s pretty rare these days that I get to create a meal from scratch and eat it without a toddler pulling me in every direction imaginable both literaly and figuretively. For one my son’s naps are very short and they are almost always taken early afternoon and secondly he never naps early evening (our preferred dinner time). But being that it was a lazy Sunday and he was teething I took full advantage of his unexpected 4 p.m. nap and whipped this meal up. I was craving a pasta dish, thanks to having grown up in an Italian home (Sundays will forever becon for carbs)!
Since the weather is still quite warm here in L.A.,I decided to keep the sauce on the lighter side yet still creamy. My first thought was to make a garlic and shallot mushroom alfredo but as inspiration took hold my plan got placed on the back burner. Instead I followed my dear friend intuitions suggestion for adding yogurt to my sauce and gheee wiz was I impressed with the end result. Creamy, tangy, light, bright,flavorful and cheesy (thanks to nutritional yeast) everything you’d hope a good alfredo sauce to be!
The whole time I was creating this recipe I played a full on ping-pong match with gratitude and fear. Gratitude that I was able to create this delicious dish in the flow of inspiration and creativity and fear that Nova might wake up in the midst of inventing. So I did what any champion would do, I worked steadfastly while keeping my eye on the dinner plate and low and behold Nova slept the entire time!
As soon as the meal was finished I immediately employed the help of Alex to set the picnic table outside so that we could sneak off and enjoy this dish in the last hour of sunshine. I was in awe over the magic that was taking place, not only on our tatse buds but in the enjoyment of sharing this dish with my beloved with a sleeping toddler upstairs. Then the alarm went off and the dream was now only a memory as I finished chewing my last bite Nova woke up, the cirsumstances were nothing short of pure magic! This was definitely one of those Sunday’s that I can only hope to have happen again! If I could paint the day with words it would be a perfect picture of Autumns grace.
- 3 tbsp extra virgin olive oil
- 6 garlic cloves (diced)
- 1/2 yellow onion (diced)
- 1 shallot (diced)
- 1 pint sliced crimini mushrooms
- 1 1/2 tsp ground black pepper
- 1 tsp pink salt
- 4 tbsp white wine (sauvignon blanc)
- 1/4 cup fresh herbs (oregnao, parsley, basil)
- 4 tbsp nutritional yeast
- 1/4 cup veggie broth
- 1 lemon juiced
- 1/2 cup plain dairy free yogurt
- 1 box of gluten free linguine
- 1 lb kale (destemmed)
- Bring a large pot of water to a boil
- Dice and destem vegetables
- Once water is boiling add in linquine and cook according to package. One minute before pasta is ready add the kale to the pot and stir. Strain pasta and kale and mix into sauce.
- Over med/high heat saute onion and garlic with olive oil until fragrant
- Add in wine, mushrooms, shallot, black pepper and salt cook until tender. Lower heat to medium/low add herbs, nutritional yeast,veggie broth and lemon juice stir. Add in 1/2 cup yogurt stir and season to taste.
P.S. have you tried my favorite plant based cheese and yogurt by Kite Hill?