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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
Ingredients
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1–2 tablespoons Olive oil
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1/2 White onion
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4 fat Garlic cloves
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1/2 cup Raw cashews, soaked (or hemp seeds) see notes
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1 cup Veggie broth (or 1 cup water and boulllion)
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2 tablespoons Nutritional yeast
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1/2 teaspoon White miso paste
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1/2 teaspoon Salt
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1/8 teaspoon Nutmeg
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5 ounces Dry pasta, cooked to package directions
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1 cup Fresh peas (or frozen, or sub snow peas or steamed broccoli)
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8 ounces Mushrooms, sauteed, or try smoked mushrooms!
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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 broth, nutritional yeast, miso, salt, nutmeg. 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.