When people come over for dinner, I love to make dinner for the group. It just seems like something I should do – whether or not they are coming “for dinner”. Earlier this week, GW came over for cigars and drinks with Kirk, which I expanded to dinner, dessert, cigars, and drinks. 🙂
We hadn’t gone grocery shopping for the week, so I had to get creative and use what was already in the house. We seem to always have extra pasta and nuts, so Alfredo Sauce was my first thought. For something a little different, I also found a can of tomatoes in the pantry, a few Fieldroast Sausages in the fridge, and I always have hot sauce. Dinner plans were really starting to come together!
The flavors of the sauce came out better than I expected – creamy with a nice kick! If you’re not into spice, adjust the amount of Tabasco and jalapeño down a bit.
- 2/3 cup raw cashews
- 1 teaspoon lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon minced garlic
- 1/3 cup diced roasted tomatoes
- 1 teaspoon garlic pepper sauce
- 1 1/2 teaspoon Tabasco
- 1 cayenne pepper, diced
- 1 jalapeño pepper, diced
- 1/4 c. boiling water
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 servings of linguine, cooked
- 3 FieldRoast Sausages (I used Smoked Apple Sage)
- 2-3 slices of
- Fried Tofu Bacon
- (optional)
- Green onions, sliced (optional, garnish)
- Combine cashews, lemon juice, nutritional yeast, and garlic in a food processor until week combined.
- Add roasted tomatoes, Tabasco, cayenne, and jalapeño and combine
- Add water 1 tablespoon at a time until the right consistency
- Add salt & pepper to taste
- Prepare grill over low heat (about 300 degrees). Slow cook sausages for 20 minutes, for a total of 15-20 minutes.
- Add 1 serving of pasta to 3 plates. Top with 1/3 of alfredo sauce and 1 sliced sausage. If using
- Fried Tofu Bacon, crumble and top each serving. Garnish with sliced green onions, as desired.
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