This is my first recipe renovation from Cooking Light magazine. I took this lovely fresh pasta dish and made it gluten-free and vegan. We both thought it was bright and fresh, very springlike. My only critique is that it seemed like the ratio of pasta to sauce was off a bit… I would use half the amount of pasta and just have two servings of this dish.
The renovation: At its heart, this recipe was easy to convert to be gluten-free. If you eat dairy products you don’t have to change the original recipe much at all. I would simply use oat flour instead of the all-purpose flour and gluten-free pasta. For this renovation, I decided to use nutritional yeast instead of the flour, as I was trying to replace some of the cheese flavor provided by the parmesan. I used cashews to replace the half-and-half, but you could also use soy creamer or Mimicream. I used low-sodium vegetable broth instead of chicken stock.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).