Creamy Alfredo Pasta
This creamy Alfredo pasta checks all the boxes. It's made from a few simple ingredients, easy to make, and loaded with flavor. Perfect for nights when you want a delicious pasta recipe without all the fuss.
Ingredients
Pasta
- 8 ounces linguine, cooked al dente
Alfredo Sauce
- 1 tablespoon butter, Earth Balance
- 1 cup soaked raw unsalted cashews
- 1-2 cups reserved pasta water, use as needed
- ½ cup yellow onion
- 2 tablespoons nutritional yeast
- cracked black pepper, to taste
- salt, to taste
- ½ teaspoon crushed red pepper flakes, optional
Equipment
- 1 colander
- 1 pasta pot
- 1 saucepan
- 1 blender
Instructions
- ** Soak 1 cup of raw, unsalted cashews overnight in water. **
- Boil a pot of water and cook your pasta according to the package. Al dente preferred. Reserve 1-2 cups of pasta water. Drain off water and set noodles aside.
- In a large sauté pan over medium heat, add the plant-based butter and onion. Sweat until it's translucent.
- Drain the water from the cashews. Add the soft cashews to pan with the onions. Season with salt and cracked black pepper. Simmer over medium heat.Next, add the cashew, onion mixture into a blender. Add the nutritional yeast and 1 cup of reserved pasta water, blend well.
- Pour the creamy sauce back into the sauté pan and simmer over low heat. If the sauce is too thick, simply add more reserved pasta water and stir well.
- Add the cooked pasta and simmer everything together over low heat. Toss the cooked pasta in the sauce until it is well coated. You can add more crushed black pepper and a pinch of salt to taste if you desire. Serve and enjoy!
Nutrition
Serving: 1serving, Calories: 436kcal, Carbohydrates: 56g, Protein: 15g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 34mg, Potassium: 444mg, Fiber: 4g, Sugar: 4g, Vitamin A: 88IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 3mg