Alfredo is traditionally made with lots of butter and parmesan cheese but we wanted to create an easy delicious creamy vegan version of the famous italian pasta dish for when you are craving a creamy pasta. Total comfort food! We added some sundried tomatoes and basil to our creamy cashew sauce too, Enjoy!
300gLinguine/ fettuccine pasta – or ribbon pasta of choice or whole wheat noodles if you want to use healthier pasta
300mlnon dairy milk of choice
Juice of half a lemon
20gsun dried tomatoes
2-3stalks of fresh basil
½tspfreshly ground black pepper
Fill and boil the kettle, in a saucepan cover and boil cashews for 10 minutes until nice and soft, drain and rinse well. Put on a large pot of water for the pasta, salt well and bring to the boil. Soak sun dried tomatoes in boiling water and set aside. Pick the basil leaves from the stalk.
Cook the pasta according to pack instructions. When cooked, drain, reserving some of the pasta water. Rinse the pasta in cold water to stop it from sticking together.
Drain the sundried tomatoes and chop into small pieces.
Blend the cashews, lemon juice, garlic powder, nutritional yeast, salt and pepper in a high speed blender until very smooth.
Add the cashew alfredo sauce to a large wide non-stick pan over a low to medium heat and bring to a gentle simmer, stirring so the sauce doesn’t stick. Add the pasta and toss gently until fully coated in the sauce. Add the chopped basil and sundried tomatoes and mix through the pasta. If the sauce is a little thick simply add some of the pasta water or if it is too thin simmer a little longer to thicken it.
Serve in pasta bowls with some fresh basil to garnish and enjoy!