Vegan Alfredo
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.
- Cook35 min
- Total35 min
- Serves2
- LevelEasy
Ingredients
- 1–2 tbsp. olive oil
- 1/2 white onion
- 4 fat garlic cloves
- 1/2 cup raw cashews, soaked
- 1 cup veggie broth
- 2 tbsp. nutritional yeast
- 1/2 tsp. white miso paste
- 1/2 tsp. salt
- 1/8 tsp. 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
Method
- 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.
- 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.
