Try This New Dairyless Alfredo Sauce
It’s A Creamy Everyday Sauce Vibrating With Lime
Every so often you come across a mock sauce that becomes a star unto itself.
You’ll love the versatility of Coco Alfredo Sauce to poach light proteins, like seafood and soy food; like tofu or tempeh. Then toss in cooked pasta to soak up the remaining sauce.
[Above Photo: Cod and Linguine Coco Alfredo with a side of sautéed green beans]
- limes- 1, zest and juice
- salt- 1/4 tsp
- onion- 1/4 c, grated
- garlic- 1 large clove, grated
- coconut milk- 1 cup [I prefer coconut cream for a very silky sauce]
- coconut oil- 2 TBS
- garnish- basil, chives, and/or mint
SEAFOOD PROTEIN: Use 4 small fish fillets, about 12 oz., or try scallops, or shrimp.
SOY FOOD PROTEIN: For soy foods cut a block into cubes or cutlets. Cook the sauce first and marinate soy for several hours in the fridge. Then bring back to a simmer and cook the soy for a few minutes. Then go to step 4.
STARCH: This sauce is primarily to cook the protein. However there will be sufficient to coat leftover starch. Consider doubling the sauce if you want to sauce enough starch for four people.
- pasta- cooked and drained
- rice- cooked
INSTRUCTIONS: Cook up ahead some pasta: linguine, fettuccine to have at the ready
- In a large skillet add the oil and sauté the onions and garlic until they take on some color, 2-4 minutes.
- Add in the coconut milk, salt, lime juice, and zest and bring to simmer. Cook until slightly thickened- a couple minutes..
- Add in the seafood and cover, turn heat down to low. Cook until protein is done.
- Remove the protein with a slotted spoon and keep warm. Toss in the pasta and warm through.
- Mound pasta on a serving platter, top with protein, and garnish.
NOTE: Equally delicious, ladle sauce over reheated rice!
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