Creamy Pasilla Potatoes – Onions, pasilla peppers and potatoes sautéed in olive oil and tossed with creamy vegan, gluten free, and dairy free Alfredo then roasted to perfection.
Recently, I attended a meeting of my local chapter of Utah’s Own, an organization dedicated to connecting local food growers, manufacturers, artisans, and such with consumers who want “quality products, protect the environment, and strengthen Utah’s economy.”
The meeting brings farmers, restaurant owners, and artisan food makers together. I was honored with an invitation to join this important group.
When I moved to Cache Valley (an agricultural community) and had gastric bypass surgery, I became very interested in my food. I’ve mentioned this time was when I really started learning about food and flavor and how to cook healthy while delicious. But it was also when I began to care more about where my food came from and how it got to me. I love supporting local. I can’t deny I still buy national, but buy locally is important to me.
At a recent meeting, I got chatting with Laura who runs her family business Vivian’s Live Again, developing gluten and dairy free products. Their mission is to not allow food allergies to get in your way of enjoying all your favorite foods, to enjoy those dishes grandma used to make.
When we got chatting she asked if I was gluten free or vegan. We all know I am not on both counts, but frequently my dishes end up being one or the other and occasionally both. I know several of you fall in to one or both of these categories and I wanted to test her products, see if they really tasted every bit the non-vegan, fully glutened originals.
I started with their Alfredo sauce, the mecca of all things creamy and cheesy. My version is Alfredo is gluten free as my base is cream cheese instead of the common roux. But no cheese? That I was most intrigued by.
The sauce did not disappoint. It only took a minute or two to thicken up, which is much quicker than any roux or even melting cream cheese would take. I didn’t want to just toss in over noodles, I wanted to see how well I could use in other ways. There were freshly acquired pasilla peppers from my local farmers’ market yesterday sitting in my crisper and this morning, a friend dropped off freshly dug up yukon golds from his garden. The recipe all came together rather quickly.
I sautéed the peppers, garlic, and some fresh-from-the-garden-onions in olive oil, tossed in the potatoes. I cooked the potatoes as long as it took the Alfredo sauce to thicken up, mixed them all together with a bit of salt and pepper, popped it all in the oven and 35 minutes later, voilà, done and delicious.
I’m a true fan. When I want to sub out the fat and calories but have the creamy nature of Alfredo, I have an item I know I can count on. From time to time I will still indulge in the original. But I am happy to have an alternative that I can eat a bit more frequently, have all the comforting aspect of a creamy sauce, but yet avoid the side effects of when I do indulge in the original.
Creamy Pasilla Potatoes (V, GF, DF)
- 2 lbs . potates; cubed
- 2 pasilla peppers; de-veined , de-seeded, and finely chopped
- 1 cup onions; finely chopped
- 2 tbsp extra virgin olive oil; divided
- 2 cloves garlic; minced/grated
- 1-1 oz pkg Vivian's Live Again Alfredo Sauce Mix
- 1 cup water
- 1/8 tsp salt and pepper
Add one tbsp olive oil to a 12" skillet over medium high heat and cook the garlic, peppers, and onions, cook for 3 minutes or until the onions and pepper begin to soften.
Toss in the potatoes; mix well.
While the veggies are cooking, cook the Alfredo according to package directions with the cup of water.
Once the sauce has thickened, add it to the skillet, mix well. Smooth out the items, making them as even as possible in the pan.
Drizzle the top with the remaining tablespoon of olive oil.
Cook for 30-40 minutes in a 350° F pre-heated oven, depending on how large the potatoes were cubed, or until done.