Creamy Veggie Cashew Alfredo Pasta
Indulge in this rich and satisfying vegan alfredo pasta, combining the creamy goodness of raw cashews, loads of vibrant vegetables, and a touch of master chef magic. A delightful blend of linguini pasta, spinach, mushrooms, and a medley of other veggies come together in a dairy-free and gluten-free sauce that will leave your taste buds wanting more.
ingredients
- 500g linguini pasta
- 1 cup raw cashews, soaked overnight and drained
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tomatoes, diced
- 1 cup bean sprouts
- 1 small eggplant, diced
- 2 sweet peppers, thinly sliced
- 1/4 cup pimentos, sliced
- 1/2 cup grated carrots
- 1/2 cup vegan-friendly cheese (optional)
- Salt and black pepper to taste
- Other seasonings of choice (e.g., Italian herbs, nutritional yeast)
steps
- 1.
Cook the linguini pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a blender, combine the soaked cashews with 1 cup of water and blend until smooth and creamy. Set aside.
- 3.
In a large skillet or pan, sauté the garlic and onions until fragrant and slightly golden.
- 4.
Add the mushrooms, tomatoes, bean sprouts, eggplant, sweet peppers, and pimentos. Cook until the vegetables are tender.
- 5.
Stir in the chopped spinach and grated carrots, cooking until the spinach is wilted.
- 6.
Pour in the cashew cream and stir well to combine. Season with salt, black pepper, and any other desired seasonings.
- 7.
Add the cooked linguini pasta to the skillet and toss until the pasta is coated with the creamy sauce.
- 8.
If using, sprinkle vegan cheese on top and cover the skillet for a few minutes to allow it to melt.
- 9.
Serve the creamy veggie cashew alfredo pasta hot and enjoy a plant-based feast bursting with flavor.
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