Skip the lactose and fat but keep the flavor.

I found this alfredo(-ish) recipe from one of my go-to cookbooks: Quick Fix Vegetarian. It’s pretty easy to remember and it tastes great. I’m a cheese-hound and I like that this alfredo recipe gives you the impression of thick, satisfying cheese sauce but doesn’t pack on the pounds.

Here’s the mix:

• 1 can of white beans – rinsed
• 2 tablespoons of extra virgin olive oil
• 1/2 cup Pesto – homemade or store-prepared (if you buy it from the store it could have parmesan cheese which is not vegan)
• 1/2 cup of vegetable broth

Use a food processor to blend the beans, olive oil, and pesto. After mixed together, add the broth to give it the creamy consistency. Add more broth if it’s too thick. I end up using the full container of the store-prepped pesto because I love me some pesto flavor.

For tonight’s meal I boiled some whole wheat shell pasta, steamed organic broccoli, sautéed baby bella pre-sliced mushrooms, and mixed in a can of sliced black olives. Stupid-simple and super-yum. I had leftovers (score!) which will heat up easy for tomorrow’s lunch.