Easy Pasta Alfredo

Creating a comforting, delicious vegan meal doesn’t have to be a huge production. Here’s a simple recipe for a classic favorite that is equally loved by all. By prioritizing the steps, you can have dinner on the table in 20 minutes. Or serve this as a side with an elaborate main like eggplant parm and caesar salad. Your life, your kitchen, your choice.

Ingredients:

• 8 ounces dried pasta (whole wheat, gluten-free, whatever shapes excite you)

• 2 cups broccoli florets (or veggies of choice, optional)

• 1/2 cup raw cashews (soaked* if you don't have a high powered blender)

• 1 tbsp freshly squeezed lemon juice

• 2 small cloves of garlic

• 2 tbsp nutritional yeast

• 1/2- 1 tsp of salt, to taste

• 3/4 cup warm water

Directions:

Bring a large pot of salted water to a boil. While you are waiting, soak* your cashews in 3/4 cup of boiling water to soften them for 15 minutes.

In the blender, combine cashews, lemon juice, garlic, nutritional yeast, salt and 3/4 cup of warm water. Blend until very smooth, about 1 minute on high speed. This will be liquidy - it’s not quite a sauce until it is heated.

Add pasta to boiling water and stir frequently to prevent clumping. Set a timer for the time recommended on the package. Toss in the broccoli for the last 3-5 minutes of boiling, depending on how tender you like your broccoli. Strain the pasta & broccoli, then return it to the pot and pour in the alfredo sauce. Toss to thicken the sauce as it warms on the hot noodles. If it's too thick, add in a splash of water and stir again. If it’s too thin, turn the stove back on low and gently mix until it’s perfectly thick and saucy.

Garnish with fresh herbs, dried chili flakes, or a sprinkle of nutritional yeast for more cheezy flavor, if desired. Enjoy this dish hot! If you have leftovers, you’ll need to add some water when you’re reheating to thin out the sauce.

Serves 2 as a main dish, 4 as a side dish.

*Soaking is not necessary if you have a high powered blender like a Vitamix or a Nutribullet.