vegan-alfredo.jpg

PLATES: 2 SERVINGS

CAL: 1.006 CAL

DURATION: 30 MIN

TIPP: WASH ALL THE VEGGIES WELL

Ingredients

  • ​1–2 tablespoons Olive oil

  • 1/2 White onion

  • 4 fat Garlic cloves

  • 1/2 cup Raw cashews, soaked (or hemp seeds) see notes

  • 1 cup Veggie broth (or 1 cup water and boulllion)

  • 2 tablespoons Nutritional yeast

  • 1/2 teaspoon White miso paste

  • 1/2 teaspoon Salt

  • 1/8 teaspoon Nutmeg

  • 5 ounces Dry pasta, cooked to package directions

  • 1 cup Fresh peas (or frozen, or sub snow peas or steamed broccoli)

  • 8 ounces Mushrooms, sauteed, or try smoked mushrooms!

  • Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley or Vegan cheesy sprinkle

Preparation steps

STEP 1

 

Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.

 

STEP 2

 

Make Alfredo Sauce: Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie brothnutritional yeast, miso, saltnutmeg.  Blend until creamy and smooth.

 

STEP 3 

 

Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.

STEP 4 

Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).

STEP 5

Divide among two bowls.

STEP 6

Garnish with lemon zest, pepper, chili flakes and chopped parsley.

ZESTY VEGAN PASTA WITH CASHEW ALFREDO SAUCE