Vegan Fettuccine Alfredo with Sun-Dried Tomatoes
Vegan Fettuccine Alfredo with Sun-dried tomatoes is a creamy and rich dish that the whole family will love. Ready in 30 minutes.
Servings: 4 people
- 400 g fettuccine
- 150 g cashews soaked overnight
- 400 ml water
- 2 tablespoon yeast flakes
- 1 small onion finely chopped
- 3 garlic cloves finely chopped
- ¾ cup sun-dried tomatoes thinly sliced
- Salt and pepper to taste
- A handful basil
Pre-soak the cashews by leaving them overnight in room temperature water or in warm water for at least 20 minutes.
Cook the pasta following the packet instructions. Save some pasta water to add at the end.
Prepare the cashew cream. Drain the water from the cashews and rinse with some cold water. Transfer them into a blender and add 400ml of water and the nutritional yeast. Blend for a couple of minutes until you have a smooth consistency.
Heat some oil in a pan or pot to medium heat and add the onion. When it starts to soften, add the garlic and stir to combine the ingredients.
After 2-3 minutes, add the sun-dried tomatoes. Keep cooking for another 2-3 minutes and then add the cashew cream. Turn the heat down to low and let the sauce reduce for a couple of minutes. The sauce will thicken fast, so remove it from the heat when it reduces to the perfect consistency. Add salt and pepper to taste.
Add the cooked pasta into the sauce and adjust by adding a bit of pasta water to get the perfect creamy pasta.
Garnish with some finely chopped fresh basil on the top, and serve.
Calories: 673kcal | Carbohydrates: 99g | Protein: 26g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 83mg | Potassium: 1322mg | Fiber: 9g | Sugar: 13g | Vitamin A: 243IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 7mg