Vegan Alfredo Spaghetti
w/ broccoli & sun-dried tomatoes
¼ box of Spaghetti
½ tbsp Vegan Butter
½ small Onion
1 head of Broccoli Florets
⅓ cup Sun-dried Tomatoes
¼ tsp Black Pepper
¾ cup Cashews (soaked overnight or in hot water for 15 minutes)
1 cup Almond Milk
¼ cup Nutritional Yeast
2 tbsp Tahini
1 tbsp Miso Paste
1 tbsp Vegan Butter
½ tbsp Garlic Powder
First, make the alfredo sauce in a blender. Drain the water from the cashews. Place all the ingredients for the alfredo sauce into the blender & blend until creamy.
Dice the onion into small squares.
In a medium-size pan with half tbsp of vegan butter; add the onions. Saute until translucent.
In a large pot boil water. Before putting in the pasta first blanch the broccoli for about 3 minutes. Scoop out the broccoli & then cook the pasta or you can put the pasta in & blanch the broccoli while the pasta cooks.
Add the broccoli & sun-dried tomatoes to the pot with the onions. Then add 1 cup of the alfredo sauce (if you prefer more sauce, use it all!).
Drain the pasta in a strainer. Toss the pasta into the alfredo pan! Make sure to fully coat all the pasta in sauce. Sprinkle black pepper to finish.