Creamy Vegan Alfredo Pasta

As a GF gal it can be hard to find the right pasta to fit the bill but I personally have loved using lentil pastas as a replacement!  My favorites include Tolerant lentil pasta and Cybele’s (they only use lentils and veggies as their ingredients!)  I like that I’m getting a punch of fiber and protein from the lentil varieties vs. the typical rice/corn based GF ones and find that they have a good bite.  If you just can’t get on board with a lentil pasta try DeLallo-their GF pastas are the real deal and you won’t notice the difference!  

My vegan alfredo has all of the creamy, dreamy, richness of a typical alfredo without the stomach ache after!  Tip: You can DIY a healthier vodka sauce by blending roasted tomatoes into this recipe or roasted red peppers!

Who doesn’t love a warm plate of pasta?

What you need:

Alfredo Ingredients:

• 1 cup raw cashews

• 2 cups hot water

• 1/2 cup coconut or almond milk (doesn’t need to be canned, just unsweetened)

• 3 cloves garlic (minced)

• 1/4 large onion (chopped)

• 1 T olive oil or vegan butter (can use grass fed butter if tolerated)

• pinch of red pepper flakes

• 1/2 tsp sea salt + more to taste

• pinch of black pepper

• optional: lemon zest (~2 pinches)

Other Ingredients:

• box of GF pasta (see above for recommendations)

• 1 pint of shiitake mushrooms

• 1 cup chopped lacinato/dinosaur kale

• optional: fresh/dried chopped parsley or basil to garnish

• avocado oil

Preparation:

For the sauce:

1. Boil water, pour over raw cashews and let soak for at least 30 minutes

2. While soaking: add 1 T vegan butter to a large saucepan with minced garlic and onion, saute on low ~ 5-10 minutes (just until golden, not browned), add red pepper flakes

3. Add 1/2 cup cashew soaking water + cashews to a vitamix or blender, add coconut milk, sauteed butter/garlic mixture, salt and pepper, lemon zest

4. Blend on high until smooth and creamy; taste and add more salt as needed

For the accompaniments:

1. Preheat oven to 350 degrees.

2. Roughly chop mushrooms and kale, lay out on parchment paper on a baking sheet and spray with avocado oil spray (I like Primal kitchen brand) or oil of choice

3. Place veggies in the oven and set timer for 15-20 minutes, check and toss halfway through; remove once kale is crispy (basically kale chips) but not overdone (It will sound crispy when you shift it around)

4. Boil water and cook pasta according to box instructions, do not overcook!

5. Add cooked/drained pasta back into saucepan and pour alfredo sauce all over, spoon into a bowl and sprinkle with mushrooms, crispy kale and a dash of parsley.

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