This is one of those recipes that we turn to time and time again. It just never gets boring! This easy vegan alfredo is fuss-free, quick and so satisfying!
We sprinkle a generous amount of fresh mint over the pasta to give the dish a burst of freshness. This goes really well with the asparagus and peas, and the creamy cashew sauce.
This recipe serves 2-3 people.
- Ingredients -
1 onion, sliced
4 garlic cloves, minced
200g tagliatelle pasta
1 cup frozen peas
125g asparagus
90g (2/3cup) raw cashews
1 cup almond milk
1/2 cup water
3 tbsp nutritional yeast
2 tbsp lemon juice
salt
pepper
3 tbsp fresh mint, chopped
oil for frying
- Method -
1. Transfer the cashews to a small bowl and soak with hot water from a kettle, then set to one side for 15 -20 minutes.
2. Heat a frying pan on a medium heat and drizzle with a little oil. Once hot, add the onion and fry for 8 minutes, stirring frequently until they become golden brown.
3. Meanwhile, cook the pasta as per the packet instructions.
4. Add the garlic, peas and asparagus to the frying pan and fry for a further 5 minutes.
5. Then drain the cashews and add them to a blender along with the milk, water, nutritional yeast, lemon juice, and a generous pinch each of salt and pepper. Blend until smooth, then pour into the frying pan and simmer for another 5 minutes, stirring frequently.
6. Drain the pasta and add it to the frying pan. Then season to taste with another pinch of salt and stir to combine the pasta with the sauce.
7. Serve with a generous sprinkling of mint.
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