Warning: This is a Bachelor Recipe, in that measurements are up to you for the most part. This isn’t baking, no need for exact measures. Everything depends on your tastes. The Alfredo Sauce is measured, but you can even thin that out a bit too.
First you’ll want to make the noodles. Choose your favorite, boil them up, then drain them. Stir often to keep them from clumping, and this is a good time to start slicing up your vegies.
I found I did not need the xanthan gum. After the cheese melted, the sauce had a nice, thick consistency. However, it only covered the pound of cooked noodles (weighed dry), and if you want your noodles swimming in the sauce, then you have the options of thinning your sauce with a bit of water, or more coconut milk. It’s up to you as is your choice to use the xanthan gum. As far as the cheese goes, Parmigiano-Reggiano cheese is the “real deal.” There are just over 325 dairies in the world that make it, so it can be spendy. If you want, you can use regular Parmesan, or a blend of Parmesan and Romano. Freshly ground black pepper is always the best, but again, you can just use your black pepper. And for you connoisseurs of hot and spicy, go ahead and sprinkle some cayenne pepper.
Melt the butter over medium heat. Whisk in the thick coconut cream and add that teaspoon of Worcestershire. Many ask, “Why the Worcestershire sauce?” It’s simple. When working with coconut milk, you get a coconut flavor in the final product. Not everyone likes the flavor of coconut, and we have found that just a bit of Worcestershire sauce cuts the coconut flavor. If you like the flavor, don’t use the Worcestershire sauce.
Heat this up to a simmer, add your spices, salt, pepper, garlic, and then remove from the heat, whisk in the cheese until melted. Serve right away (or it hardens up).
Yes, so I turned the heat down low and did not add the cheese. I let her sit on the stove while I finished cutting up the vegies that I started while boiling the noodles.
The choice of vegies is totally up to you as is also the amount. I’ve had Pasta Primavera with a light sprinkling of vegies and I’ve had it chock-full of vegies.
Here is what I used: 4 different cherry tomatoes, broccoli, zucchini, summer squash, baby lettuce, green onions, a carrot, and asparagus.
I’m told that the secret of the vegies is to cut them into tiny pieces.
I used only half of most of those vegies. Cut them very thin, then in half. The broccoli fleurettes were very tiny, and the carrot strips quite thin. Then I fried them “softer” in olive oil, starting first with the carrots since they’re much stiffer than the rest. It didn’t take long. I stirred, covered, stirred some more, and made sure everything was at least half cooked.
Then I turned up the heat on the sauce and stirred in the cheese, while simultaneously mixing the vegies into the noodles, then stir the cheese more, mix the vegies more and when the cheese was melted, I poured it over the noodles and vegies, and put it in the oven for twenty minutes at 350 degrees.
It was wonderful.
About the salt: I try not to cook with too much salt (for when guests show up), but I use a lot of salt when eating. You see, after I was diagnosed BiPolar by the VA, I added Celtic Sea Salt to my life and I took it as if it was medicine, because it contains natural lithium. In nine months, I lost the BiPolar diagnosis, and to this day I use salt as my medicine.
And Simply the Best has the best prices on the web for Celtic Sea Salt.
We made half the noodles, and used all the Alfredo Sauce. It was very tasty, but most of the sauce stayed on top. So our next experiment will be to thin the sauce by removing part of the grated cheese (we’ll sprinkle that on top with five minutes to go in the oven) and increasing the water to coconut milk powder ratio to thin that out. We’ll see if we can get the sauce to saturate every layer of the pasta.
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