Pasta with Extra Hidden Vegetables

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I don’t remember what cookbook I read it in, but a long time ago I found a recipe for “Fettuccine Alfonso.” This was a vegan version of Alfredo in which the sauce was made from pulverized corn, garlic, and soy milk. Maybe even some nutritional yeast, I’m not sure. I’ve made it a few times, and it’s decent. But this time I wanted a little more substance.

First, I sauteed onions, artichokes, and garlic, then added spinach. Separately, I put a bag of frozen corn (wish I would have let it defrost) into the food processor with some soy milk, salt, and pepper. Then, I heated that up once it was nearly liquified.

Then, I cooked some spinach rotini and combined everything. I topped it with grated Parmesan because I love using the rotary grater, but this could be made vegan without the cheese.

If I was to make it again, I would make the sauce a little thinner and use an extra container of artichokes. And more garlic. I’d always add more garlic.

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