Creamy Vegan Alfredo Pasta
Try this vegan version of creamy alfredo pasta. Made with cashews, nutritional yeast, almond milk, garlic, and onions. This sauce is smooth and creamy. Poured over your favorite pasta topped with sauteed with butternut squash, kale, shiitake mushrooms and toasted pine nuts.
Equipment
- Saute pan
- Blender
Ingredients
- 8 Oz Pasta Of Choice I like linguine or fettuccini
Sauce
- 2 Tbsp Avocado Oil
- ½ Yellow Onion Diced
- 3 Garlic Cloves Minced
- 1 Tbsp Lemon Juice
- 1/4 Cup Nutritional Yeast
- 1/2 Tsp Dijon Mustard
- 1 Tsp Salt and Pepper
- 1 Cup Plant Based Milk
- 1 Cup Cashews Soaked in hot water
Vegetables
- 2 Cups Butternut Squash Diced into 1 inch cubes
- 1 Cup Dinasaur Kale Shredded, stems removed
- 1 Cup Shiitake Mushrooms Sliced, stem removed
Garnish
- 1/4 Cup Toasted Pine Nuts
Instructions
- Cook pasta according to directions and set aside.
- Next pour 1 cup boiling water into cashews and let sit for 10 minutes.
- Start by sautéing the minced garlic and onions in 1 Tbsp oil. Sauté for 2 minutes and then add them to a blender or food processor.
- Add the 5 additional ingredients to the blender.
- Strain the cashews, holding the excess water to thin out sauce as needed.Add cashews to blender.
- Blend until smooth.
- Using the same sauté pan from the onions and garlic add another 1 Tbsp of oil.
- Add in cubed squash. Sauté for 3 minutes.
- Next and in shiitake mushrooms and shredded kale.
- Season with salt and pepper. Mix. Add a lid to the pan and cook for an additional 2 minutes.
- Add in 1 Tbsp of water if the pan gets too dry.
- When the vegetables are sautéed and in sauce. Remove from heat and add in noodles.
- Garnish with toasted pine nuts.
- Serve immediately.