• Natalya Fisher

Vegan Alfredo Spaghetti

Vegan

Vegan Alfredo Spaghetti

w/ broccoli & sun-dried tomatoes


Ingredients:

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


Alfredo Sauce


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


Directions:

  1. 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.

  2. Dice the onion into small squares.

  3. In a medium-size pan with half tbsp of vegan butter; add the onions. Saute until translucent.

  4. 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.

  5. 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!).

  6. 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.


Serve & Share with Love

 


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