INGREDIENTS:
- Box of pasta of choice, I used chickpea bowties
- 8 oz fresh spinach
- 4 portobello mushrooms, chopped into bite size pieces
- 1 small onion, diced
- 4 cloves of garlic, minced
- 1 tbsp olive oil
- 1 cup of cashews, soaked in hot water for 5-10 minutes or longer
- 1 cup plant milk , I used soy
- 1 tsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- Optional topping: shredded vegan parmesan cheese, sriracha
METHOD:
- Soak cashews in hot water for at least 5 minutes or longer if you can. I usually do mine in the morning.
2. Heat olive oil over low-medium heat. Add diced onion & sauté for about 7-8 minutes until translucent. Add the garlic & sauté until fragrant about 30 seconds more. Remove from heat.
3. Drain the cashews. Add the onion/garlic mixture to your high-speed blender along with the drained cashews, plant milk, nutritional yeast, lemon juice, salt & pepper & blend until smooth and set aside.
4. Cook the pasta according to package instructions. Reserve a cup of pasta water & drain when time is up.
5. While the pasta cooks. Add oil to a pan & sauté for about 8 minutes then add the spinach. Remove from heat. I like to drain the moisture from cooking the mushrooms & spinach.
6. Add the Alfredo sauce back to the pan with the mushrooms, spinach, cup of pasta water & drained pasta to reheat. Mix it well, sprinkle with vegan parmesan. I like sriracha on it too. Serve hot!
Vegan Yoga Momma 