Vegan Sun-Dried Tomato Alfredo Pasta

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Vegan Sun-dried Tomato Alfredo Pasta- this super creamy, hella easy (but looks fancy!) pasta dish can be made in just 25 minutes.

To make this comforting pasta, first cook the fettuccine noodles according to the package directions until slightly al dente. Drain, rinse and set aside.

While waiting for the pasta to cook- to a high-powered blender, add the raw cashews and nutritional yeast. Process for 20 seconds to 1 minute, until it is in a powder-like consistency. Next add the 1 1/2 cups unsweetened almond milk and sun-dried tomatoes. Starting on low speed, blend for a few seconds. Then increase speed until sauce is blended and smooth. *The sauce will be thick. *If sauce is TOO thick and the blender won’t spin, add a bit more almond milk in 2 tablespoons increments. Set aside.

In a large dutch pot over medium high heat, add the vegan butter, garlic and shallots. Cook, stirring occasionally, for about 3-4 minutes or until shallots are starting to soften. Add the remaining 1 cup almond milk, white wine, salt and pepper. Bring to a boil, reduce heat slightly and simmer for 6-8 minutes, stirring occasionally.

Next add the cashew cheese mix from the blender to the pot. Stir occasionally for 2-3 minutes until warm. Remove from heat.

Add the fresh lemon juice, cayenne pepper (if desired) and stir well.

*Add the pasta to the pot and stir until the pasta is coated with sauce. Sprinkle with fresh parsley if desired. Serve.

Vegan Sun-Dried Tomato Alfredo Pasta

Vegan Sun-dried Tomato Alfredo Pasta- this super creamy, hella easy (but looks fancy!) pasta dish can be made in just 25 minutes.

• Prep Time: 5
• Cook Time: 20
• Total Time: 25
• Yield: 8 1x

Ingredients

• 16 ounces fettuccine noodles (gluten free noodles if desired)
• 1/2 cup raw cashews
• 3 tablespoons nutritional yeast
• 2 1/2 cups unsweetened almond milk, divided
• 1/2 cup packed dried sun-dried tomatoes 
• 1/4 cup vegan butter
• 3–4 garlic cloves, minced
• 1/4 cup finely chopped shallot (1 medium)
• 1/3 cup dry white wine (Chardonnay works great)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper, optional
• chopped fresh parsley, for garnish

Instructions

1. Cook fettuccine noodles according to package directions until al dente. Drain and rinse. Set aside.
2. Meanwhile, to a high-powered blender, add the raw cashews and nutritional yeast. Process for 30 seconds to 1 minute, until it’s in a powder-like consistency. Next add 1 1/2 cups unsweetened almond milk, and sun-dried tomatoes. Starting on low speed, blend for a few seconds. Increase speed until sauce is blended and smooth. Sauce will be thick, *If sauce is TOO thick and blender won’t spin, add a bit more almond milk in 2 tablespoons increments. Set aside.
3. In a large dutch pot over medium high heat, add the vegan butter, garlic and shallots. Cook, stirring occasionally, for about 3-4 minutes or until shallots are starting to soften. Add the remaining 1 cup almond milk, white wine, salt and pepper. Bring to a boil, reduce heat slightly and simmer for 6-8 minutes, stirring occasionally.
4. Next add the cashew cheese mix from the blender to the pot (I use a silicone spatula). Stir occasionally for 2-3 minutes until warm. Remove from heat.
5. Add the fresh lemon juice, cayenne pepper (if desired) and stir well.
6. *Add the pasta to the pot and stir until coated with sauce. Sprinkle with fresh parsley. Serve.
   Keep this pasta in an airtight container in the fridge for 2-3 days.