Vegan Alfredo Recipe for Two

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

5 ounces dry pasta, cooked to package direction

1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)

optional: 8 ounces mushrooms, sauteed, or try smoked mushrooms!

1-2 tablespoons olive oil

1/2 white onion

4 fat garlic cloves

1/2 cup raw cashews, soaked (or hemp seeds) see notes

1 cup veggie broth (or 1 cup water and boulllion)

2 tablespoons nutritional yeast

1/2 teaspoon white miso paste

1/2 teaspoon salt

1/8 teaspoon nutmeg

Directions

Cook Pasta

Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.

Make Alfredo Sauce

Heat oil over med low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.

Saute or smoke the mushrooms

. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoniong with salt.

Combine

Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).

Divide

among two bowls.

Garnish

with lemon zest, pepper, chili flakes and chopped parsley.

Nutrition

• Serving Size: with peas and mushrooms
• Calories: 504
• Total Fat: 21.6 g
• Saturated Fat: 3.6 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 675.9 mg
• Total Carbohydrate: 63.9 g
• Dietary Fiber: 11.4 g
• Total Sugars: 11.9 g
• Protein: 21.5 g