PLATES: 2 SERVINGS
CAL: 1.006 CAL
DURATION: 30 MIN
TIPP: WASH ALL THE VEGGIES WELL
Source of image and recipe: https://www.feastingathome.com/vegan-alfredo-sauce/#tasty-recipes-33986-jump-target
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
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.
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 broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.
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.
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).
Divide among two bowls.
Garnish with lemon zest, pepper, chili flakes and chopped parsley.