Vegan Tomato Alfredo Pasta
Craving a creamy, delicious pasta? We've got the perfect solution for you! Try out this vegan alfredo sauce recipe from Rome - no parmesan, milk or butter necessary. It's packed with extra yummy ingredients like sun-dried tomatoes and spinach plus a cashew-based Alfredo sauce that'll have your taste buds singing in delight.
Servings 4
Equipment
Ingredients
- 500 g of fettuccini whole wheat or gluten-free
- 3 cloves of garlic
- 1 small onion
- ½ cup sun-dried tomatoes cut into pieces
- 1 can ca. 400g diced tomatoes
- 1 tablespoon tomato paste
- ½ cup cashews
- 1 ½ cup of water
- ½ teaspoon salt and pepper
- 1 teaspoon lemon juice
- 2 tablespoon nutrional yeast
- 3 cups fresh baby spinach
Instructions
- Cook the noodles according to the package instructions. In the meantime, soak the cashews in hot water and cut the dried tomatoes into pieces and soak them in an extra bowl.
- After approx. 10 min., you can mix the cashews with the water, lemon juice, salt, pepper, and yeast flakes in a high-speed blender.
- In a pan, fry the chopped onion and garlic in some water. Every now and then add a small shot of water. When the onions begin to stick to the pot, add a little water. When the onions are golden brown, drain the dried tomatoes and add without water. Sauté briefly and now add the cashew sauce, diced tomatoes and tomato paste and stir well.
- Now add the spinach until it is reduced and fold in the cooked noodles. Now it's ready serve.
- We like to eat a green lettuce side salad.
Video
Notes
More Tips in the Post above!