Easy Fettuccine Alfredo with Cashew Alfredo and Spring Vegetables.
Fettuccine pasta noodles tossed in a housemade cashew alfredo sauce topped with organic seasonal fresh herbs and vegetables.
Ingredients
- Ingredients for pasta:
- 10 oz. gluten free linguine or pasta of your choice
- 3 tablespoons cooking oil
- 1 teaspoon sea salt
- Ingredients for cashew alfredo:
- 1 cup raw cashews soaked 8 hours and rinsed
- 3 cloves fresh garlic
- 2 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 2 teaspoons sea salt
- 1/4 tsp black pepper
- 3/4 cup water
- Remaining ingredients:
- 1 tablespoon cooking oil
- 2 cups fresh spinach
- 1 cup baby portobello mushrooms – sliced
- 2 tablespoons Bragg's Liquid Aminos
- 1/4 cup fresh broccoli
- 2 tablespoons fresh basil - chopped
- 1 tablespoon scallions
- 1/4 fresh avocado
- Salt
- Olive Oil
Instructions
- Boil pasta according to instructions on the package and set aside.
- In a blender, blend all of the ingredients for the cashew alfredo until smooth. Transfer to a small pot and simmer on low until heated, about 5 minutes. Make sure you do not overcook the cashew alfredo as it will start to curdle if cooked too long.
- Heat cooking oil in the skillet on high heat and add mushrooms. Cook for 2 minutes, while pressing the mushrooms into the skillet with the back of a spatula to help the mushrooms brown. Add the Liquid Aminos and cook for another 3-4 minutes. Turn off the heat and stir in fresh spinach.
- Add the broccoli florets, a pinch of salt and a tablespoon of olive oil to a small pot and steam the broccoli for 5 minutes.
- Combine pasta and desired amount of cashew alfredo. Mix well. Top with all of the veggies and serve warm.
Notes
Chef tip: If you forget to soak your cashews, no worries, just place the cashews in a bowl of hot water for 30 minutes and cover. Rinse the cashews in cool water and you are good to go!