Sunrabbits Vegan Pasta Alfredo Recipes
VEGAN ALFREDO WITH VEGGIES
Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.
Provided by lkb
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
- Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
- Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
- Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
- Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 57.2 g, Fat 12.9 g, Fiber 9.4 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 277.9 mg, Sugar 3.8 g
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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