Vegan Alfredo Pasta Ⓥ


  • 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


  1. 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!

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