Pecan & Cranberry Farfalle Alfredo

Is anyone else craving massive amounts of pasta now that the winter weather is kicking in?

I hope I’m not the only one.

My body seems to be craving every carb in sight and even though I don’t fear consuming carbs (as long as it’s in moderation and organic), all I can think about it are comforting pasta dishes. It seems like I’m biologically engineered to eat heartier foods to keep me warm during this chilly time of year-kind of like a bear consuming extra calories before hibernating is the comparison I keep making.

And although it’d be nice to take a sleepy vacation until spring, us humans are forced to face the winter head on. And I will gladly eat pasta every day during November, December, January, February and March, even if it means I put on a few extra pounds until the warm weather returns.

This creamy, farfalle dish is worth the extra calories (and hello, calories can be good!). The pecans and cranberries give it an awesome, sweet crunch and the arugula is a welcome crispness. Winter is certainly delicious!

1 lb farfalle pasta

2 cups fresh baby arugula (spinach works too if you prefer)

1 1/2 cups chopped pecans

1 1/4 cups chopped cranberries

ALFREDO SAUCE

1 1/4 cups coconut milk

1/2 cups raw cashews

1/2 cup chopped yellow onion

1/3 cup nutritional yeast

4 cloves garlic, minced

2 tbsp olive oil

1 tbsp mustard

1 tbsp tapioca starch

1 tbsp lemon juice

1 tsp sea salt

1/2 tsp black pepper

• Blend all ingredients for alfredo in a blender until creamy
• Cook pasta according to directions
• Once cooked, drain pasta, return to burner (heat off, but still warm) and stir in alfredo sauce
• Pour into a mixing bowl, and stir in pecans and cranberries
• Serve with portions of fresh arugula