Vegan Garlic Alfredo Pasta
Indulge in a creamy and flavorful Vegan Garlic Alfredo Pasta that is perfect for a cozy night in. This dairy-free and plant-based version of the classic Italian dish is sure to satisfy your cravings.
Ingredients
- 1 pound fettuccine pasta
- 1 cup raw cashews
- 3 cloves garlic, minced
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 1/2 cups unsweetened almond milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the cashews in hot water for 15 minutes, then drain.
- Cook the fettuccine pasta according to the package instructions.
- In a blender, combine the soaked cashews, minced garlic, nutritional yeast, lemon juice, and almond milk. Blend until smooth and creamy.
- In a large pan, heat the creamy sauce over medium heat, stirring constantly until it thickens.
- Season with salt and pepper to taste.
- Add the cooked fettuccine to the pan and toss to coat the pasta with the sauce.
- Serve the Vegan Garlic Alfredo Pasta in individual bowls, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Blender Large pan
Tools
Stove Wooden spoon
Serving suggestions
Serve the Vegan Garlic Alfredo Pasta with a side of garlic bread and a fresh green salad.
Tips & tricks
For an extra flavor boost, sauté some mushrooms and spinach to add to the pasta before serving.
Cost
$10