Love the Recipe ? Dont Forget to Follow For Daily Amazing Content Happy Wednesd…

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Love the Recipe ? Dont Forget to Follow For Daily Amazing Content
Happy Wednesday everyone! While I know weekends aren’t the same as they used to be, I still try to keep certain things specifically FOR the weekend. Like having a glass of 🍷, making my favorite dessert or having delicious creamy pasta like this one! 😍
I‘m resharing this Alfredo sauce because it’s just so delicious and it couldn’t be easier to make!
Hope everyone is staying well and positive! 💚

𝐅𝐞𝐭𝐭𝐮𝐜𝐜𝐢𝐧𝐞 𝐀𝐥𝐟𝐫𝐞𝐝𝐨

1 cup cashews, soaked and rinsed
1/2 a block of tofu *
1/2 a cup unsweetened plain plant milk
2 tbsp nutritional yeast
2 tbsp white wine or apple cider vinegar
1/2 tbsp garlic powder or a couple fresh garlic cloves
1/2 tbsp tsp dried basil
Salt to taste
1 tbsp olive oil
1 package fettuccine or pasta of choice
+ 1 cup pasta water
1 large zucchini, spiralized
Baby spinach
Fresh basil
Cook pasta according to directions and reserve at least 1 cup of pasta water before draining and spriralize the washed (or peeled if not organic)
Add all ingredients for the sauce together with 1 cup of pasta water to a food processor and blend until very smooth.
Mix hot pasta and zucchini noodles with the sauce, add some spinach and fresh basil if using and enjoy🤍💚
*I used sprouted regular firm organic tofu from traderjoes .
You could also use a cup of white beans instead of the tofu!
The olive oil can be omitted but it just adds just a tiny bit more creamy- and deliciousness.
My favorite plant milk is oat or soy.
For the soaked cashews, I pour hot water over the cashews for a quick 15 minute soak and rinse them well before blending. You can also soak them longer with cold water or over night.
The recipe makes enough sauce for 1 package of pasta (plus 1 very large zucchini).

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