How to Make Creamy Veggie Pasta

Creamy Veggie Pasta

“I planned to make fettuccini and ended up with malshapen gnocchi, but boy was it delicious!”

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I tried a new pasta attachment for my mixer tonight. I have previously used an angel hair attachment and it worked great. Today I let my pasta dough ferment for 5 hours; previously I had only let it ferment an hour. The dough was very sticky today. When I pressed it through the pasta attachment, the fettuccini stuck to itself immediately. I instead cut it into one inch sections and it ended up looking like very poorly shaped gnocchi. I went ahead and did the sourdough thing – I cooked it! And it tasted great. I used this creamy alfredo sauce recipe but left the shrimp out and served it aside a filet mignon. OMG! It was so good. I dipped my steak in the sauce as well.

Prep Time: 10 min

Cook Time: 15 min

Servings: 6 servings

Ingredients

• 3/4 lb fettuccini pasta, (or gnocchi)

• 1 lb large raw shrimp (peeled and deveined (21-25 ct)) - if desired

• 1 Tbsp olive oil

• 1/2 onion (medium), finely chopped or sliced and quartered

• 8 mini sweet peppers, sliced

• 2 Tbsp butter

• 1 garlic clove (minced)

• 1/3 cup dry white wine, Sauvignon Blanc

• 2 cups canned coconut cream

• 1/3 cup shredded parmesan cheese, (or 1/4 cup nutritional yeast)

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 tsp paprika

• 1 Tbsp parsley, finely chopped to garnish

Preparation Steps

1. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.

2. In the same hot pan, add 2 Tbsp butter with finely chopped onion and mini sweet peppers and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.

3. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according until al-dente (about 3-4 minutes). Drain without rinsing and set aside.

4. Stir in 2 cups coconut cream, bring to a light boil then simmer for 2 min. Sprinkle sauce with 1/3 cup parmesan cheese (or nutritional yeast) and stir just until creamy and smooth. Let it come just to a simmer without boiling, then turn off the heat and season the sauce with more salt, pepper and paprika to taste.

5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

*This is a Sourdough Living original recipe.

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