Before we do anything else, can I just say that I love pasta? And garlic? And zucchini?
Phew! Now that I’ve gotten that off of my chest, we can move on to more serious topics.
A little over a year ago, I posted a recipe for vegan alfredo sauce. It was delightfully delicious, but a little rich. The more I made the alfredo, the richer it seemed (which isn’t always a bad thing). Anyhoo, I decided that the ol’ alfredo sauce needed a little makeover–a lightening up of ingredients with a twist. So I got to work in my tiny kitchen, and this is what happened.
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