Ingredients

The following ingredients have 2 Servings
  • 5 ounces dry pasta, cooked to package direction
  • 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
  • optional: 8 ounces mushrooms, sauteed, or try smoked mushrooms!
  • 1-2 tablespoons olive oil
  • 1/2 white onion
  • 4 fat garlic cloves
  • 1/2 cup raw cashews, soaked (or hemp seeds) see notes
  • 1 cup veggie broth (or 1 cup water and boulllion)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon white miso paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg

Instruction

  • Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
  • Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.
  • . If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.
  • Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
  • among two bowls.
  • with lemon zest, pepper, chili flakes and chopped parsley.