Sundried Tomato Alfredo and Caesar Salad

One of the dinners my mom would always make for us as kids was pasta and caesar salad, and it was one of my favourites! Pasta is a staple dinner in most households...since most children love spaghetti. Well, at least I haven't met a child who hasn't said they love pasta! This meal is definitely a fancier pasta recipe...but you could totally just make the caesar salad and sub for plain pasta with tomato sauce for a quicker and easier option. The sauce for this pasta is still fairly easy though, so don't get overwhelmed by the longer list of ingredients. Once you have all of your ingredients prepped, all you need to do is simmer them together for some time and you have your thick, creamy alfredo sauce. You could also adapt the flavours of this sauce. If you or your kids don't like mushrooms or sundried tomatoes, you could make a plain alfredo sauce without them or add some peppers or any other veggies you enjoy! This pasta dish is incredibly versatile, whether you want it for a family dinner, date night, or a regular weekday meal.

This caesar salad is also incredible! The dressing only requires three ingredients but it still blows my mind how identical it tastes to caesar dressing. I swear by this dressing...no more store-bought or confusing recipes anymore! I chose to make homemade croutons which are super simple, but if you are short on time you can opt for store-bought vegan croutons instead. You could also bulk this salad by adding avocado, hemp seeds, vegan chicken, tofu, or any other vegan protein to make it a full meal. I promise you will be amazed by this salad and it will become a staple in your house whenever you're craving a delicious caesar salad.

SUNDRIED TOMATO ALFREDO PASTA (makes 4 large/6 small servings)

Alfredo Pasta

-1 white onion, diced

-2 cloves of garlic, minced

-1 tsp dried basil

-1tsp dried oregano

-2 cups of mushrooms, diced

-1 cup sundried tomatoes (soaked for 1 min, drained and diced)

-1 can coconut milk

-11/2 cup vegetable stock

-1 lemon, juiced

-1 tbsp garlic powder

-1/3 cup nutritional yeast

-1 package of vegan pasta (I used whole-grain fettuccine, but any pasta would work)

-fresh basil, chopped (optional topping)

Directions:

1. Prep all of the veggies and ingredients for the alfredo sauce.

2. Fill a large pot with water, about 3/4 of the way. This is for the pasta. Let it heat up on medium-high heat until the water is boiling.

3. While you are waiting for the water to boil, heat a large pan on medium heat. Add 1tbsp of olive oil to the pan.

4. Add the onion and garlic to the pan and let cook for 2-3 minutes until the onions are soft and translucent. Add the dried basil and oregano to the pan and mix until all the onions are coasted in the herbs.

5. Add the mushrooms to the pan and let cook for 2 more minutes. Add the sundried tomatoes to the pan and mix everything to combine.

6. By this time, the pasta should be ready to cook. Cook it in the pot of boiling water according to your package instructions.

7. Add the coconut milk, vegetable broth, lemon juice and garlic powder to the pan of onion/veggie mix. Mix it all gently and let simmer for 6-7 minutes on medium-low. The mixture should thicken over time into an alfredo-like sauce and all the flavours will mend together. Add the nutritional yeast once it has thickened and mix it all gently. By this point, it should be a perfect cheesy, creamy sauce. Taste test it and add salt and pepper if needed.

8. Drain and rinse the pasta once it is cooked and transfer it to the pan of alfredo sauce. Gently toss it to coat all the pasta in the creamy sauce.

9. Plate the pasta and top it with fresh basil (optional). Serve it with the caesar salad recipe below if you so choose as well! Time to dig in!

CAESAR SALAD (4 servings)

Ingredients:

-1/2 cup vegan mayo (any kind of your choice)

-2tsp red wine vinegar

-1/2 clove of garlic, minced

-1 head of romaine lettuce, rinsed and chopped

-4 slices of bread (I used whole-grain)

Directions:

1. Preheat oven to 350F.

2. Cut the 4 slices of bread into crouton-sized cubes.

3. Wash and chop your romaine lettuce and place into a large bowl. Keep it in the fridge to stay cool.

4. Add the bread cubes to a non-stick pan and drizzle them with olive oil. Toss them to evenly coat.

5. Add the bread croutons to the oven and cook for about 10-12 minutes, or until crispy.

6. While the croutons are cooking, mix the vegan mayo, red wine vinegar, and minced garlic in a small bowl, a fork or small whisk would do. When you are done mixing it should be a thin, white dressing.

7. Take the croutons out of the oven and let cool for a few minutes.

8. Assemble the salad by adding the croutons to the lettuce and drizzling it all with the yummy caesar dressing. Toss it all gently to coat everything in the dressing. Enjoy it on its own or with some vegan chicken for a big meal, or eat it on the side with some pasta like I did here!