Guys, I have a confession to make. There is a possibility that I made this Alfredo sauce 3 times in the last 3 weeks and I’d be ready to make it again. This creamy vegan cheeze sauce is so flavorful and thick that it could actually pass as real cheese sauce.
Now that it’s getting colder, I am starting to crave these warm, hearty dishes, mostly containing pumpkin or fresh spinach. I was inspired on Pinterest and then just grabbed a pack of baby spinach on my next trip to the store.
For some reason, I am not really craving pasta anymore these days, and I actually think that’s a good thing! (Pizza is a whole other story tho..) 🙂 However, I discovered a recipe for a pasta bake with zucchini and also just bought some gluten-free, tri-colored pasta I wanted to try.
Today I’d like to share a comforting and filling recipe that’s perfect for the colder days. It has been getting cooler here in the past week and winter is just around the corner, so I am looking forward to some good comfort food.
I came home from work, had in mind that I wanted to use up that spinach that was lying around in the fridge and then I whipped up this dinner within 20 minutes! I was so impressed by myself that I wanted to get the recipe out to you guys as soon as possible because it actually tasted pretty good!!