Vegan Pasta Alfredo
This recipe was contributed by Melanie Flinn from Nutritious Eats, as part of the Healthy Aperture blogger partnership.
Vegan Pasta Alfredo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Ingredients
- 8 ounce uncooked fettuccine or other pasta
- 4 cups broccoli florets
- 1 Tablespoon vegan butter
- 2 cloves garlic minced
- 3 cups chopped cauliflower
- 1 1/2 cups unsweetened plain almond milk or any unsweetened plain nondairy milk
- 3 Tablespoons nutritional yeast
- 1/2 cup cashews soaked for 30 min in hot water
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
- black pepper and fresh basil for garnish
Instructions
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Cook pasta according to package directions. During the last 3 minutes add broccoli florets. Drain.
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Meanwhile, add vegan butter to medium sauce pan. Add garlic, then cauliflower. Pour in milk and simmer for 5-7 minutes or until cauliflower is tender.
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Transfer to a high speed blender, add nutritional yeast, cashews, salt and lemon juice. Process until smooth. Taste and adjust for seasonings.
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Pour back into pan to keep warm or toss immediately with hot pasta and broccoli. Serve with fresh cracked black pepper and fresh basil leaves.
