Sunrabbits Vegan Pasta Alfredo Recipes
SUNRABBIT'S VEGAN PASTA ALFREDO
Before I gave up dairy, fettuccine alfredo was my Italian restaurant favorite. I never thought I could find or make a vegan version that was as satisfying, but this one fits the bill!
Provided by Sunrabbit
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
- While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
- Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
- In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus.
Nutrition Facts : Calories 437.7, Fat 23, SaturatedFat 16.7, Sodium 1176.1, Carbohydrate 53.3, Fiber 1.2, Sugar 1.4, Protein 10.6
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- Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
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- 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.
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