To lighten up this dish, we used a cashew-based sauce that mimics the creamy texture of an alfredo sauce without the heavy cream. This cashew cream sauce not only tastes amazing but has the same creamy texture as your standard alfredo sauce, making it an excellent, healthy swap.
Garnish: Vegan Parmesan cheese, fresh basil or parsley, crushed red pepper flakes, lemon zest
Cook pasta according to package directions and set aside.
To make the sauce: heat olive oil in a nonstick skillet over medium heat, saute onion and garlic until onion is very tender and garlic is golden about 6-8 minutes. Do not let garlic burn. Take out of pan if necessary.
Add cooked veggies, cashews, ½ cup of broth, 2 Tablespoons of yeast, lemon juice, salt, pepper and nutmeg to high powered blender. Blend until smooth and creamy. Taste and adjust seasonings and consistency of sauce. I add 2.5 -3 tablespoons of nutritional yeast, and just under 1 cup of broth for my sauce. Blend again until smooth and creamy.
Saute mushrooms in a nonstick pan over medium heat in 2 teaspoons of olive oil until browned and tender about 5-6 minutes.
Combine pasta, alfredo sauce,¼ cup of vegan parmesan cheese, peas, and mushrooms in a large pan over low heat until warmed through.
Garnish with more parmesan, fresh herbs, and crushed red pepper
The sauce will thicken up if stored in the refrigerator overnight. Use a little vegetable broth to thin when reheating.