Best Vegan Alfredo With Veggies Recipes

VEGAN ALFREDO

Vegan Alfredo image

One of the most delectable and simple recipes to make is a classic Alfredo sauce. I wanted to make a version of this beloved dish for my dairy-free daughter and my borderline vegan son, but with ingredients they can enjoy. You'll never miss the cream, butter and cheese in my vegan Alfredo. My secret ingredient is nutritional yeast, which has a naturally cheesy flavor.

Provided by Catherine McCord

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound vegan pasta, any pasta shape you love works
2 tablespoons olive oil
1 yellow onion, diced
1/2 cup raw cashews
4 cloves garlic, chopped
1 cup vegetable broth
3 tablespoons nutritional yeast
1 tablespoon white miso
Chopped fresh parsley, for sprinkling (optional)

Steps:

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
Sprinkle with chopped parsley, if desired.

VEGAN ALFREDO WITH VEGGIES

Vegan Alfredo with Veggies image

Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.

Provided by lkb

Categories Pasta and Noodles Pasta by Shape Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup unsalted raw cashews
2 tablespoons olive oil, divided
2 cups sliced button mushrooms
½ (16 ounce) package whole grain spaghetti
½ cup frozen peas and carrots
2 cups fresh spinach
1 ¼ cups water
¼ cup all-purpose flour
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
1 teaspoon lemon zest, or to taste

Steps:

Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 57.2 g, Fat 12.9 g, Fiber 9.4 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 277.9 mg, Sugar 3.8 g