Global Veggie Flavors

This Vegan Pasta Alfredo is so delicious, incredibly rich and creamy. We used almond milk instead of cream and used almond flour instead of wheat flour for vegan Alfredo sauce. So yes its Gluten free! It's a simple, yet luxurious dish, that can be yours in 30 minutes or less. Total Time: 30 mins Serves: 2 INGREDIENTS: 170gm Gluten Free Fusilli Pasta(or Pasta of your choice) 4 tsp olive oil 1/4 cup Chopped onions 2 tsp garlic powder 2 cup unsweetened almond milk  3 tbsp almond flour(Can also use wheat flour) Salt and ground black pepper to taste 1/4 cup vegan Parmesan cheese (plus more for topping) 1 tsp Italian Seasoning 1 tsp basil leaves 1 cup Broccoli Florets METHOD: 1. Cook the pasta al dente according to package directions. 2. Heat the oil in a frying pan and cook the onion and garlic  over medium-high heat for about 3 to 4 minutes 3. Add the Almond flour and saute for 30 secs 4. Add the almond milk and bring it to a bo...

Spaghetti Pasta with Vegetables and Creamy Coconut milk is healthy, creamy and spicy ,which is the fusion of Italian and Thai cuisine.  This pasta recipe is   loaded with fresh  vegetables and creamy coconut milk , thickened to create a luscious, creamy  coating to the  pasta  that I think is just heavenly. On top of this Its Vegan ! Total Time: 30 mins Serves : 3  INGREDIENTS : 4 tsp Olive oil 1/2 chopped onions 1 tsp Ginger garlic paste 1/2 cup Tomato puree 1/2 Red Bell Pepper 1/2 Orange Bell Pepper 1/2 Green Bell Pepper 100 gm spinach 2 tsp Basil Leaves 1 tsp Italian seasoning 1 tsp red chilli paste 1 cup coconut milk(add more if it needs to be more creamy) 400 gm Spaghetti pasta (Use whole wheat pasta for healthy option) Method: 1.  Bring a large pot of  salted water to a boil. Cook the spaghetti according to package directions for al-dente.(10-15 mins). 2. Drain the...

Healthy version of Creamy Butternut Squash Pasta recipe is very easy and delicious to taste.It is healthy option for lunch and Dinner.  Total time: 45 mins Servings:4 Ingredients 2 tbsp olive oil 1 cup chopped yellow onion 1 butternut squash peeled and cut into 2-inch cubes 1 tsp garlic powder/pods 1 tsp salt 1 tsp black pepper 1 cup  pasta of any choice(i used rigatoni) 1 cup spinach 1 tsp Italian seasonings, basil, parsley leaves 2 tsp Parmesan cheese(for Vegan use vegan cheese) Method: 1. On a large baking sheet lined with parchment paper, arrange the butternut squash, onions, garlic and drizzle with olive oil and season with salt and pepper. 2.Transfer into a 425-degree oven and roast for 25-30 minutes until the squash is fork tender. 3.While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid. 4.Once the squash is tender, remove and t...