Mafaldine Alfredo
with Garlicky Broccolini & Buttery Hazelnuts
Mafaldine, also known as reginette, is a ribbon-shaped pasta. It holds up to rich, decadent cream sauces, like this alfredo sauce with herb and garlic cashew cheese. Charred broccolini tossed with buttery, toasted hazelnuts, and Aleppo chile flakes gives this dish a crunchy contrast and bold flavors.
Nutrition (per serving)
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INGREDIENTS
- 4 garlic cloves, peeled and thinly sliced
- 8 oz broccolini, chopped into bite-size pieces
- 2 tbsp vegan butter
- 1/4 cup hazelnuts, crushed in bag
- 1 tsp crushed Aleppo pepper (divided)
- 6 oz mafaldine pasta
- 2 oz TreelineĀ® Dairy-Free Herb Garlic Cheese
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add garlic and cook until golden brown, about 1 minute. Remove garlic with slotted spoon, leaving garlic oil in skillet for next step. (4-servings: use 2 tbsp olive oil)
Add broccolini and a pinch of salt to skillet with garlic oil and increase heat to medium-high. Cook, tossing occasionally, until bright green and charred in places, 3 to 4 minutes. Add butter, hazelnuts, toasted garlic, and just a pinch of Aleppo pepper. Cook, tossing frequently, until butter is melted, about 1 minute. Season to taste with salt and pepper.
Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ā cup pasta water and drain. Return cooked pasta and reserved pasta water to pot. Add herb garlic cheese and stir over low heat to combine. Season to taste with salt and pepper. (4-servings: reserve ā cup pasta water)
Divide mafaldine Alfredo between bowls. Top with garlicky broccolini and buttery hazelnuts. Sprinkle with as much Aleppo pepper as you'd like. Dig in!
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