Creamy cashew alfredo pasta
The creamy cashew alfredo sauce is made from raw natural cashews to give it richness and a thick creamy texture while being lighter and healthier.
Ingredients
- 1 cup FreshLife natural cashews Soaked in boiling water for 10 minutes then drained
- ¾ cup pasta cooking water
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 shallots finely diced
- 2 tbsp nutritional yeast
- salt
- black pepper
- 300 g Diamond Boccoli pasta
- ½ cup fresh or frozen peas
- chilli flakes
- basil to garnish
Instructions
- Cook the pasta in a large pot of salted water according to the packet instructions. Add peas to the pot 1 minute before finishing time. Drain and set aside. Reserve 3/4 cup of the pasta cooking water.
- Place all the alfredo sauce ingredients in a small food processor and blend until smooth. Taste and season with salt & black pepper.
- Stir through the alfredo sauce to pasta and peas. Serve immediately with some sprinkles of chilli flakes as you like
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For a dairy version, try this quick cottage cheese alfredo sauce.
[…] Try this cream out in a simple yet delicious vegan alfredo pasta dish. […]