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Creamy Pasilla Potatoes (V, GF, DF)

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.

Creamy Pasilla Potatoes ~ The Complete SavoristRecently, 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 ~ The Complete Savorist

Creamy Pasilla Potatoes (V, GF, DF)

Author: Michelle
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Ingredients

  • 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

Instructions

  1. 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.
  2. Toss in the potatoes; mix well.
  3. While the veggies are cooking, cook the Alfredo according to package directions with the cup of water.
  4. 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.
  5. Drizzle the top with the remaining tablespoon of olive oil.
  6. Cook for 30-40 minutes in a 350° F pre-heated oven, depending on how large the potatoes were cubed, or until done.
  7. Serve immediately.

Creamy Pasilla Potatoes ~ The Complete Savorist

Creamy Pasilla Potatoes ~ The Complete Savorist

Creamy Pasilla Potatoes ~ The Complete SavoristCreamy Pasilla Potatoes ~ The Complete SavoristI received no compensation for this review, only product samples. All thoughts and opinions, glowing, gushing, or otherwise are 100% my own.

Thank you for sharing!

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42 Comments

  • Reply
    Arman @ thebigmansworld
    July 27, 2015 at 5:38 am

    I haven’t heard of pasilla peppers before- but using an ALFREDO sauce mix in a potato dish? This is like a pimped up potato salad!

    • Reply
      Michelle
      July 27, 2015 at 2:02 pm

      They are often mislabeled as poblanos, both will work in this recipe, as would any pepper, really.

  • Reply
    David @ CookingChat
    July 27, 2015 at 7:01 am

    creative potato dish, nice ideas for mixing it up!

  • Reply
    Marye
    July 27, 2015 at 7:35 am

    These potatoes look absolutely delicious! I love how creamy they are.

    • Reply
      Michelle
      July 27, 2015 at 2:02 pm

      I was so pleasantly surprised by the sauce.

  • Reply
    Alisa @ Go Dairy Free
    July 27, 2015 at 8:42 am

    Those potatoes look amazing Michelle and that is such a neat little company, filling an important niche.

    • Reply
      Michelle
      July 27, 2015 at 2:03 pm

      I agree, there are so many out there that need these products.

  • Reply
    Michelle @ A Dish of Daily Life
    July 27, 2015 at 8:47 am

    These sound wonderful Michelle! This is definitely a side dish my family would enjoy!

    • Reply
      Michelle
      July 27, 2015 at 2:03 pm

      I couldn’t stop picking at the plate while photographing the dish.

  • Reply
    Dee Dee (My Midlife Kitchen)
    July 27, 2015 at 1:12 pm

    This is so simple, and so beautiful, I want to make it ASAP! I don’t need vegan options, personally (for my family), but the possibility of using alfredo or a similar sauce is awesome. Thanks for the inspiration!

    • Reply
      Michelle
      July 27, 2015 at 2:04 pm

      Making a Mexican twist on the Italian-American Alfredo was a lot of fun. Enjoy.

  • Reply
    Lauren
    July 27, 2015 at 1:54 pm

    These look fantastic! I’ll definitely have to check out that gluten-free seasoning!

    • Reply
      Michelle
      July 27, 2015 at 2:05 pm

      You can do so much with it.

  • Reply
    Florian @ContententednessCooking
    July 27, 2015 at 3:56 pm

    This looks and sounds absolutely delicious! Definitely a dish I’ll have to try! I know I would love this, perfect.

    • Reply
      Michelle
      July 27, 2015 at 10:14 pm

      I am happy I made a dish that you don’t have to adapt too much.

  • Reply
    Healing Tomato
    July 27, 2015 at 6:49 pm


    I could eat these creamy potatoes all day. Thank you for making them vegan. It looks so easy to make and the very definition of comfort food.

    • Reply
      Michelle
      July 27, 2015 at 10:15 pm

      Thank you HT, they were really creamy.

  • Reply
    Del's cooking twist
    July 28, 2015 at 1:38 am

    I’m always looking for new recip ideas with potatoes. These pastilla look very yummy!

  • Reply
    lizzy
    July 28, 2015 at 6:27 am

    I could literally eat these potatoes all day long!! The picture is making my mouth water and its only 7 am… I’m gona try these with short ribs this weekend – YUM!

    • Reply
      Michelle
      July 29, 2015 at 12:20 pm

      They would be excellent with short ribs.

  • Reply
    allie @ Through Her Looking Glass
    July 28, 2015 at 12:12 pm


    What a delicious dish Michelle! Love this. We enjoy buying locally when we can too. The alfredo mix sounds wonderful!

    • Reply
      Michelle
      July 29, 2015 at 12:22 pm

      Thank you Allie, I was so pleased with the alfredo mix.

  • Reply
    J @ A Hot Southern Mess
    July 29, 2015 at 8:00 am

    Yay! A tasty gluten-free potato dish! I love you for sharing this! A creamy potato dish to try! I am in! Thanks for sharing!

    • Reply
      Michelle
      July 29, 2015 at 12:23 pm

      Thank you J, hope you get the chance to try it.

  • Reply
    Joy @ Joy Love Food
    July 29, 2015 at 12:57 pm

    I love buying locally whenever I can too. This potato dish with the peppers sounds wonderful and I love that it is lightened up too with the vegan Alfredo sauce, yum!

    • Reply
      Michelle
      July 30, 2015 at 2:15 am

      Thank you Joy, despite being summer, I really need to lighten up.

  • Reply
    Lucy
    July 29, 2015 at 4:35 pm

    I love potatoes! Always looking for great new recipes. I’m going to have to give it a try!

    • Reply
      Michelle
      July 30, 2015 at 2:18 am

      Hope you enjoy it Lucy.

  • Reply
    Sandi Gaertner (@sandigtweets)
    July 29, 2015 at 7:56 pm

    What a fun get together. I need to meet Vivian. I feel the same way about food allergies 🙂

    • Reply
      Michelle
      July 30, 2015 at 2:19 am

      Vivian is the grandmother I believe, but you should get to know her products. 🙂

  • Reply
    Diana Rambles
    July 30, 2015 at 11:39 am

    What a fantastic dish!

  • Reply
    Becky @ lovetobeinthekitchen
    August 1, 2015 at 5:17 pm

    Wow! This looks so amazing! I love potatoes and enjoy trying new ways of cooking them. Thanks for a great recipe!

    • Reply
      Michelle
      August 1, 2015 at 11:20 pm

      Thank you Becky, hope you get the chance to make them.

  • Reply
    Miranda @ Cookie Dough & Oven Mitt
    August 3, 2015 at 7:07 am

    Oh my goodness! Creamy taters! I would love to give these a try.

    • Reply
      Michelle
      August 3, 2015 at 3:34 pm

      They are really worth trying.

  • Reply
    Debra @ Bowl Me Over
    August 10, 2015 at 10:04 am

    Makes me hungry just looking at these tatters!!!

  • Reply
    Lindsey
    October 19, 2015 at 4:43 pm

    The napkin is beautiful! Where is it from?

    • Reply
      Michelle
      October 19, 2015 at 10:54 pm

      Lindsey, I picked it up at World Market. Just a few months ago, so I bet they’d still have them.

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