Craving a creamy Alfredo-type pasta without all the dairy and fat? I compiled a few vegan Alfredo recipes together to make one that would be the best and it was delicious. It’s a cashew based sauce, but instead of using a cup of cashews, I used half a cup and added zucchini as a filler because it’s so calorie friendly. I also roasted a head of garlic to add into it for a wonderful Italian flavor and lemon to bring some acidity to the sauce. I used brown rice fusilli from Trader Joe’s and don’t worry, I remembered to rinse it well this time before mixing it into the sauce. I roasted some asparagus as a mix in with the pasta and baby spinach, but you can use whatever vegetables you like to make this pasta dish work for your family. I added chopped grape tomatoes on top of mine to bring some more color, and topped it with more lemon zest, pepper, and nutritional yeast.
Creamy Lemon Asparagus Pasta
1 lb Brown Rice Fusilli (TJ’s)
1/2 bag baby spinach
1 bunch of asparagus, trimmed
fresh lemon thyme
Vegan Alfredo Sauce
1/2 cup raw cashews, soaked
1 large zucchini, peeled and chopped
1 head roasted garlic
1/3 cup vegetable broth
juice of 1 lemon
few pinches of lemon zest
1/2 tsp Italian seasoning
salt and pepper to taste
1 tbsp nutritional yeast
- Soak cashews the morning of in hot water and let sit on the counter until you need to make the sauce.
- Preheat oven to 400* and cut the top of a head of garlic, spray with a little olive oil and sprinkle with salt then wrap in tin foil. Bake for 35-45 minutes, I went ahead and made two heads so I can use one for roasted garlic hummus.
- Keep oven on and add asparagus spears with salt and pepper to roast in the oven for 10 minutes and then cool and chop into bite-size pieces.
- While boiling pasta, you can blend everything for the Alfredo in your high-speed blender. I used my Nutribullet and it worked great.
- Drain pasta and rinse if using rice pasta, then add baby spinach, asparagus, and Alfredo sauce and mix to combine. Add fresh torn basil and thyme and stir.
- Turn on medium-low to heat the mixture back up and serve. If the sauce gets too thick, you can add vegetable broth to thin it out to the consistency you like.
- You can add tomatoes, if you like them, and sprinkle with pepper, lemon zest, and nutritional yeast.