Creamy Vegan Alfredo With Vegetables
This delicious Creamy Vegan Alfredo With Vegetables is comfort food at its best. Vegan pasta is smothered in a creamy homemade vegan alfredo sauce, with fresh asparagus, bell peppers, and peas for added nutrition and flavors!
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Servings: 8 servings
Calories: 327kcal
Ingredients
- 16 ounces gluten-free pasta penne or rigatoni
- 1/2 teaspoon sea salt
- 1 pound asparagus trimmed and cut into 1 inch diagonal slices
- 1/4 cup red bell pepper cut into strips
- 1 cup green peas fresh or frozen
Vegan Alfredo Sauce
- 1 cup cashews soaked for a couple of hours and drained
- 1 cup water
- 1 tablespoon onion chopped
- 1 clove garlic
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon sea salt to taste
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
Instructions
- Cook pasta according to package directions. For the last 3 minutes add asparagus, bell pepper, green peas to boiling water, and cook for 2 minutes. Drain using colander and set aside.
- Place cashews, water, onion, garlic, yeast flakes, and salt in a blender. Process until smooth, scraping down sides.
- Transfer sauce into a large saucepan, cook stirring constantly on medium heat until thickened.
- Stir in pasta, vegetables, and dried herbs to fully coat with sauce. Delicious served with salad!
Nutrition
Calories: 327kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 442mg | Potassium: 317mg | Fiber: 4g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 3mg