Homemade Pasta with Dairy Free Jerk Alfredo Sauce & Fresh Veggies

Homemade Pasta with Dairy Free Jerk Alfredo Sauce & Fresh Veggies

Once you make this pasta from scratch, it’ll be hard to return to a box! Get ready for tons of flavor and creaminess without the dairy!

Total Time 60 mins

Servings 6-8

Ingredients

• 2 cups all-purpose flour
• 1/2 cup semolina flour
• olive oil
• salt
• 4 eggs
• plant-based butter
• garlic
• oat/almond milk
• dairy free sour cream
• dairy free mozzarella shreds
• dairy free gouda
• pepper
• onion powder
• minced garlic
• basil
• oregano
• jerk marinade
• grape tomatoes
• asparagus
• chopped fresh parsley
• save 1 cup of pasta water

          Directions

• Get ready to make some delicious pasta! Begin by mixing flours together in a bowl.
• Create a crater or semi-volcano-like bowl with the flour on your surface with your hands.
• One at a time, add eggs to the middle, followed by olive oil and salt.
• Slowly add flour into the eggs using a fork, chopsticks, or whatever utensil helps you the most.
• Knead until dough forms for about 10 minutes if doing it by hand. You can use a food processor to speed up the process and decrease kneading time.
• Once pasta dough has formed, wrap and set aside for 20-30 minutes to rest
• While the dough is resting, begin your Alfredo sauce by sautéing butter and garlic together in a large pan
• Add flour until mixture becomes slightly crumbly, then add milk, sour cream, and cheeses.
• Simmer together until cheese is melted chiefly together
• Chop the top 3/4 of asparagus and sauté in a separate pan with olive and garlic
• Half tomatoes and set aside
• Quarter pasta dough leaving the remaining pieces wrapped in plastic until they are ready to be rolled out
• Begin on the widest setting of your rolling machine, usually 1, and gradually go up to 8 until your pasta is thin enough that you can see your hand through it or how most pasta makers say thin enough you can read a letter through it.
• Change to cutting attachment and cut pasta sheets into your pasta strands!
• Transfer to a drying rack or form into a spiral to dry; either way, sprinkle with flour, so your noodles don’t dry together.
• While pasta is drying, boil a large pot with water, adding salt and olive oil to the water.
• Finish Alfredo sauce by adding salt, pepper, onion powder, garlic powder, basil, oregano, and your desired amount of jerk seasoning. Mix to combine.
• Add tomatoes followed by sautéed asparagus set aside
• Add fresh pasta to boiling water cooking for 5 minutes, making sure not to overcook
• Drain and add cooked pasta to skillet or large pan
• Pour Alfredo sauce over noodles and lightly toss until each noodle is covered
• Garnish with fresh parsley and a squeeze of lemon, and enjoy!