Vegan Alfredo Pasta – Recipe of the Month

Pasta is always popular and this fabulous vegan pasta sauce and gluten free pasta recipe is a healthy option to serve for your beloved, your family and friends. I have made a few changes to the original recipe to make it even more delicious and healthy. You can optimise this as a meal by serving it with a 4 colour salad. It is good to remember that for a meal to be totally balanced and giving optimal nutrition, the meal should contain 5 colours. For more information on 5 colour nutrition and a longevity diet read the book, The Okinawa Way.

The original recipe is by and this version has some small additions and changes by Ma Ananda Sarita.

Vegan Alfredo Sauce:
1–2 tablespoons olive oil
1 tablespoon coconut oil
½ white onion
½ cup raw cashews or hemp seeds (see notes)
1 cup veggie broth (or 1 cup water and bouillon)
2 tablespoons nutritional yeast
½ teaspoon white miso paste
½ teaspoon salt
⅛ teaspoon nutmeg
5 ounces dry gluten free pasta, cooked to package directions
1 cup fresh peas, snow peas or steamed broccoli
8 ounces mushrooms, sautéed

Garnish: pepper, chili flakes, lemon zest and Italian parsley.

1. Cook pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh peas, feel free to add to the pasta water, during the last minute of cooking.
2. Make Alfredo Sauce:
3. Heat a small amount of coconut oil over med low heat and sauté onion until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast and miso, salt, nutmeg.  Blend until creamy and smooth.
4. Sauté the mushrooms. If sautéeing, heat a small amount of coconut oil in a skillet over medium heat. Add mushrooms and sauté 6-7 minutes until golden and tender, seasoning with salt or a very small amount of Bragg’s liquid aminos.
5. Combine: Drain the pasta, add to a large pan along with the Alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and uncooked olive oil and toss to coat (leaving a few mushrooms for the top for garnish, if you like).
6. Divide among two bowls.
7. Garnish with lemon zest, pepper, chili flakes and chopped parsley.
8. NOTE: Cashews – need to be soaked 4 hours (in water) unless using a high-powered blender. For nut allergies, hemp seeds are a good substitution.

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