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Pasta w/Alfredo Sauce & Veggies


1 package of your desired pasta

1 ½ cups chopped onion

1-2 cups low sodium vegetable broth, separated

1/2 teaspoon salt

1/4-1/2 teaspoon ground black pepper

4 extra large garlic cloves, minced

1/2 heaping cup raw, unsalted cashews (soak in boiling water for at least 10 minutes)

2 tablespoons lemon juice

1/4 cup nutritional yeast


Cook pasta according to directions.

Add the onion and 1 cup of the broth to a large pot over medium heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is gone. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.

Add the cooked veggies (onion and garlic) to a blender. Start out by just adding 3/4 cup more of the remaining broth and add the remaining ingredients (salt, pepper, soaked cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency. Taste and add more salt & pepper, if desired.

Serve over preferred pasta. I like to add broccoli or even peas. Store leftovers in the fridge.

Good to Know:

Cashews are rich in copper, zinc, magnesium, iron and phosphorus.

They are a vegan staple because they can be used to thicken soups, stews and sauces.


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