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
Calories: 673kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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