Vegan Alfredo

17 50 814
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Vegan Alfredo
Health Rating

Ingredients


1 medium pepper(s) Red bell pepper (diced)
4 cup Pasta, Orecchiette, dry
2 clove(s) Garlic
1/2 cup Cashew nuts, raw (or sunflower seeds )
1 cup Almond milk, unsweetened
1/4 cup Nutritional yeast
2 tbsp Soy sauce, tamari
1 tbsp Tahini
1 tbsp Lemon juice
2 tsp Dijon mustard
1/2 tsp Paprika
1/4 tsp Nutmeg, ground
1/2 tsp Red pepper flakes
1 dash Black pepper
2 tbsp Coconut oil
1 cup Sun-dried tomatoes (diced )
1 cup Spinach

Instructions


If you are roasting the red pepper, preheat the oven to broil. Wash the red pepper and place it whole on a baking sheet. Broil for 20 minutes turning every 5 minutes until all of the sides are brown/black and blistered. Remove from the oven and let cool for 10 minutes sealed in a paper bag. When the pepper is cool enough to touch, peel off the skin and remove the seeds. Dice into 1cm squares.

While the pepper is cooking prepare your pasta as directed on the package. Undercook the pasta slightly as it will continue to cook in the sauce.

Meanwhile, prepare the sauce by placing the garlic and cashews in a food processor and pulse until minced. Add the almond milk, nutritional yeast, tamari, tahini, lemon juice, Dijon mustard, paprika, nutmeg and red pepper flakes and pepper to taste and blend until smooth. For a nut free version you can substitute cashews with sunflower seeds and almond milk with organic soy milk.

Pour the spicy pasta sauce into a large pot and add the coconut oil, sun-dried tomatoes, red pepper and spinach. Cook for 5 minutes on medium until heated through and until the spinach has just wilted.

Rinse and drain the pasta and add it to the sauce. Stir until mixed and heated through, roughly 3 minutes.

Serve the pasta hot straight out of the pot and enjoy!


Nutrition Facts

Per Portion

Calories 814
Calories from fat 182
Calories from saturated fat 72
Total Fat 20.2 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 890 mg
Potassium 1216 mg
Total Carbohydrate 126 g
Dietary Fiber 11.3 g
Sugars 12.2 g
Protein 32 g

Dietary servings

Per Portion


Grain 5.2
Meat Alternative 0.7
Milk Alternative 0.2
Vegetables 1.6

Energy sources


Pygal62%461.558609870008227.3767764929096422%292.8273426074484205.0493931717696516%338.4959067599052117.6858826324873862%22%16%CarbohydratesFatProtein
Recipe from:
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