It's like so much comfort in a bowl. The fresh basil in the alfredo gives this a pretty green tinge. I also added some tasty broccoli for some extra nourishment (broccoli is my favorite green veggie!). Then, we add some mouthwatering jackfruit chyken to our linguine to tie it all together.
This is the kind of meal you want to make if you're trying to impress. :)
AND even if you don't have company over, you should make this beautiful meal for yourself because you are absolutely deserving of fancy meals as well.
I would serve it with some buttery garlic bread and a vinegar & oil dressed salad.
So, let's get into our heart-centered space and create this meal together with appreciation for hearty pastas, bright green vegetables with lots of flavor, and a satiating meat alternative that doesn't cause harm to any beings.
We are so blessed in abundance. Be mindful and give your food blessings as you prepare it from your heart. Enjoy this recipe & comment to let me know how it turned out for you!
Chyken & Basil Alfredo Pasta (V + GF)
Time: 1 1/2 hrs
+ 30 min. - 12 hrs soak time for cashews
Servings: 4
Ingredients:
1 batch of The Best Jackfruit Chyken (click for my recipe)
1 (10 oz. bag) frozen organic broccoli florets or 3-4 cups fresh
1 (12-16 oz pkg.) gluten-free linguine pasta
1 TB olive oil
For the basil alfredo:
1 1/2 cups raw cashews
+ purified soaking water
1 cup loosely packed fresh basil leaves
1/4 cup fresh lemon juice
1 3/4 cup purified water
1 clove garlic, peeled
3 TB nutritional yeast
3/4 tsp. salt
Directions:
Cover cashews in the soaking water and let sit for at least 30 minutes up to overnight. The longer they soak the creamier the texture when blended.
Discard water when done soaking.
Bring a large pot of salted water to boil for your pasta.
Meanwhile, add 3ish tablespoons of water to a medium-sized saucepan over medium heat. Add your broccoli florets and cover. If using frozen, cook for 5-6 minutes or until tender. Fresh broccoli usually takes 3-4 minutes. Give a nice stir a couple times during the cooking.
*Finish with a sprinkle of salt, cover, and set to the side to keep warm.
When water for the pasta is boiling, add your linguine and cook according to package directions.
While your pasta is cooking, make your basil alfredo.
Add your cashews, basil and remaining alfredo ingredients to your high-speed blender. *Puree until nice and smooth.
When pasta is complete, drain water and mix in 1 tablespoon of olive oil to prevent sticking.
When you are ready to serve, add linguine to your bowl & top with some of the alfredo, broccoli, and some warm jackfruit chyken.
Eat up buttercup<3
Note:
You can keep your broccoli florets larger like I've shown in the photos or you can chop them up for smaller bites. Both ways are great!
By pureeing the alfredo, it usually gains warmth and doesn't require further heating, however you can gently heat over low if you want it warmer. The same applies for reheating.
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