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Creamy Alfredo with Sugar Snap Peas
Serves 4
Fettuccine noodles laced with Parmesan and butter have been a fixture in Italian cuisine since 1914. Over the years, this dish became popular in America and increasingly rich with the addition of cream and eggs. Today, there’s a reversal stirring as people search for plant alternatives to rich, creamy dishes without compromising flavor. Enter this dish! The silky-smooth tofu sauce coupled with garlic and cashew cheese is a delicious vegan alternative with the rich essence of traditional alfredo pasta.
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Ingredients
- 1/4 cup raw cashews or macadamia nuts, soaked
- 7 Tbsp nutritional yeast, divided
- 1/2 tsp sea salt, plus extra to taste
- 3 large garlic cloves, divided
- 3 Tbsp grapeseed or extra-virgin olive oil
- 2 large shallots, minced
- 1/2 cup almond or other nondairy milk
- 3/4 cup soft tofu
- Juice and finely grated peel of 1 lemon
- 1/4 tsp freshly ground black pepper
- 3/4 lb vegan pasta noodles such as spaghettini, fettuccine, or rotini
- 1/2 cup sugar snap peas, trimmed
- 1/4 cup sweet peas, fresh or frozen, thawed
- 1/4 cup minced parsley
- 2 Tbsp minced fresh basil
- Crushed dried chilies (optional)
Nutrition
Per serving:
- calories 509
- protein 16g
- fat 16g
-
carbs
75g
- sugar 7g
- fiber 4g
- sodium 319mg
