Prevent your screen from going dark
Pasta
- 12 ounces any pasta, I used fettuccine, 340g
- chopped parsley, for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil, or any oil, 9g
- ½ red onion, chopped
- 1 cup cashews, soaked overnight, or in hot water for one hour, 140g
- ¼ cup pasta water, 60ml
- 1 ½ cups unsweetened almond milk, or any vegan milk, 360ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast, 10–12g
- ½ teaspoon sea salt, 3g
- 2 tablespoons vegan Parmesan cheese, + extra for topping, 10–12g
- 1 tablespoon lime juice, 15ml
-
Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
-
While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
-
Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
-
When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
-
When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
- Refrigerator: Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating: Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer.
Calories: 375kcal, Carbohydrates: 53g, Protein: 13g, Fat: 13g, Saturated Fat: 2g, Sodium: 309mg, Potassium: 340mg, Fiber: 4g, Sugar: 3g, Vitamin C: 2mg, Calcium: 102mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Source link
