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vegan-alfredo-with-veggies-recipe

Vegan Alfredo with Veggies

A creamy, delicious vegan Alfredo pasta with a mix of fresh veggies.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 12 oz Fettuccine pasta or any pasta of choice
  • 1 cup Cashews soaked in water for 4 hours
  • 2 cups Vegetable broth
  • 3 cloves Garlic minced
  • 1 tablespoon Nutritional yeast
  • 1 tablespoon Lemon juice freshly squeezed
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste
  • 1 cup Broccoli florets steamed
  • 1 cup Cherry tomatoes halved
  • 1 cup Spinach fresh

Instructions 

  1. 1. Cook pasta according to package instructions. Drain and set aside.
  2. 2. In a blender, combine soaked cashews, vegetable broth, minced garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
  3. 3. In a large skillet, heat the Alfredo sauce over medium heat until it starts to thicken.
  4. 4. Add the cooked pasta to the skillet and toss to coat with the sauce.
  5. 5. Add steamed broccoli, cherry tomatoes, and spinach to the skillet. Toss to combine and heat through.
  6. 6. Serve hot and enjoy!

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 800mg | Fiber: 8g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 4mg

Keywords

Alfredo, Pasta, Vegan
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