Fettuccine Alfredo
Ingredients
The pasta
-
5
ounces
dry pasta
-
1
cup
fresh peas
-
8
ounces
mushrooms (optional)
The Vegan Alfredo Sauce
-
1–2
tablespoons
olive oil
-
½
unit
white onion
-
4
cloves
garlic
-
½
cup
raw cashews
-
1
cup
vegetable broth
-
2
tablespoons
nutritional yeast
-
½
teaspoon
white miso paste
-
½
teaspoon
salt
-
⅛
teaspoon
nutmeg
Garnish
-
to taste
pepper
-
to taste
chili flakes
-
to taste
lemon zest
-
to taste
Italian parsley
Instructions
- 1. Boil salted water and cook the pasta according to package directions, adding peas during the last minute if using fresh or frozen.
- 2. Heat olive oil in a pan and sauté onion and garlic until tender and golden.
- 3. Blend the sautéed onion and garlic with cashews, vegetable broth, nutritional yeast, miso, salt, and nutmeg until creamy and smooth.
- 4. Sauté or smoke the mushrooms until golden and tender, seasoning with salt.
- 5. Drain the pasta and combine it with the Alfredo sauce in a large pan, warming gently over low heat.
- 6. Toss in the mushrooms, reserving some for garnish, and divide the pasta into bowls.
- 7. Garnish with lemon zest, pepper, chili flakes, and chopped parsley.
Nutrition Facts (estimated)
Servings
2
Calories
504
Total fat
21.6g
Total carbohydrates
63.9g
Total protein
21.5g
Sodium
675.9mg
Cholesterol
0mg
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