Pasta Alfredo with spinach and mushrooms (30 minutes)
Hearty, creamy pasta with a cashew-based sauce. Delicious vegetables add a great hearty touch. Pasta cooked al dente rounds out the recipe, topped with vegan Parmesan and fresh cherry tomatoes.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2large portions
Calories 1047kcal
Ingredients
FOR PASTA:
300gSpaghettigladly also gluten-free alternatively: buckwheat pasta or zoodles
In the meantimeFOR THE VEGETABLES heat a frying pan over medium heat and pour in the oil. Add the onion and mushrooms and sauté for 2-3 minutes. Add spinach and saute for a few minutes until vegetables are soft but still crunchy.
1 tbspn Olive oil, A good pinch of sea salt, 150 g brown mushrooms, 100 g fresh spinach, 1 red onion
FOR THE ALFREDO SAUCE put all the ingredients in a powerful blender and blend until everything is combined into a creamy sauce. Season to taste and add to the roasted and steamed vegetables. Mix well until everything is combined.
250 ml Almond milk, 9 g Nutritional yeast, 1 tbspn Garlic granules or 2 cloves of garlic, ½ tbspn Sea salt, 1 tbspn vegan parmesan, 1 Bird Eye Chili or Chili Powder to taste, ¼ tbspn Nutmeg, Pepper to taste, 150 g raw cashews
Divide pasta between two plates, pour Alfredo sauce on top, garnish with vegan parmesan and cherries and enjoy!
Vegan parmesan, A few cherry tomatoes, Optional: side salad
Sauce lasts up to 3 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.