Spring sunshine and warmth bring the blossoming of flowers and the first fresh vegetables – first comes bright asparagus, and then sweet baby peas and fresh spinach. You can use any (or all) of these vegetables to make this dish. The slightly spicy bite of our easy, creamy alfredo sauce pairs well with the herbal, sweet spring vegetables. This recipe serves 4 as an entree.

– 1-2lb of your favorite gluten free pasta (we like Barilla) or use our recipe from the archive
– 1/4 c Better Batter Gluten Free Flour
– 4 tbsp butter or df margarine
– 1/4 c Better Batter Gluten Free Flour
– 2-3 c regular or dairy free milk (we recommend whole milk or unsweetened milk), plus more if needed
– 4 ounces grated pecorino romano cheese OR 1/4 c nutritional yeast
– 1-2 pounds total fresh vegetables (we recommend a mix of asparagus and peas or leafy greens, but any green veg will do, including broccoli)

Boil and cook pasta as usual.

Meanwhile, in a thick bottomed saucepan, saute the butter or non dairy margarine with the vegetables, until their color brightens, about 2 minutes. Remove the vegetables and set aside.

Over medium high heat, saute the Better Batter flour in the butter or margarine until the mixture is lightly toasted. Whisk the milk or dairy free sub into the flour mix until smooth, then continue to whisk until the mixture becomes hot and thickens.

Whisk in the cheese or nutritional yeast, and stir until smoothly combined. Stir in the vegetables.

Toss the sauce with the pasta and serve.