Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]

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Creamy Vegan and Gluten-Free Cashew Alfredo Pasta What to Make with 8 oz. Fettuccine Noodles, Fresh Parsley Discover the secret to a rich and indulgent vegan alfredo pasta dish that just happens to be gluten-free too – all thanks to the magic of cashews.Nutritional Information

Savoring the velvety smoothness of Creamy Cashew Alfredo Pasta, this innovative recipe replaces traditional heavy cream with the wholesome duo of nutritional yeast and cashews. This pasta dish boasts a medley of flavors from the combination of sun-kissed tomatoes, vibrant spinach, and sweet roasted red peppers, allowing for an added depth of taste that can be further amplified by a pinch of fiery red pepper flakes. By choosing gluten-free rice pasta, I’m able to enjoy a gluten-free version of the dish. This Creamy Cashew Alfredo Pasta is a scrumptious gluten-free culinary masterpiece that will undoubtedly leave you craving another bite.

Creamy Vegan and Gluten-Free Cashew Alfredo Pasta

What to Make with 8 oz. Fettuccine Noodles, Fresh Parsley

1 medium-sized red bell pepper or 1 cup of roasted red pepper, diced
Four cups of dried pasta; consider opting for a gluten-free variety if you’re looking to avoid gluten.
2 big garlic cloves
Either 1/2 cup of raw cashews or 1/2 cup of sunflower seeds?
1 cup almond milk or other non-dairy milk of your choice
1/4 cup nutritional yeast
2 tablespoons tamari
1 tablespoon tahini
1 tablespoon lemon juice (1/4 lemon)
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1 pinch nutmeg
Half to one teaspoon of red pepper flakes (adjust to desired level of heat)
Black pepper, to taste
2 tablespoons coconut oil
1 cup sun-dried tomatoes, diced
1 cup spinach, diced

Discover the secret to a rich and indulgent vegan alfredo pasta dish that just happens to be gluten-free too – all thanks to the magic of cashews.

If you’re planning to roast a red pepper, ensure your oven is set to broil mode beforehand. Roast the red pepper whole on a baking sheet after cleaning it thoroughly to bring out its natural sweetness. Broil for 20 minutes, flipping the peppers every 5 minutes to ensure even charring, until they develop a rich, caramelized color with charred blisters on all sides. Allow to rest for 10 minutes, still wrapped in foil, before serving. Once the pepper has cooled sufficiently for handling, carefully strip away the outer layer of skin and extract the seed cluster. Dice into 1cm squares.
As the pepper cooks to perfection, follow the package instructions to prepare your pasta to a tender and satisfying texture. Cook the pasta until it’s just shy of al dente, allowing it to finish cooking in the sauce.
While preparing the sauce, combine the garlic and cashews in a food processor and pulse until finely minced. Combining the almond milk, nutritional yeast, tamari, tahini, lemon juice, Dijon mustard, smoked paprika, nutmeg, and red pepper flakes, blend all ingredients together until a silky, even consistency is achieved. To enjoy a nut-free alternative, simply replace cashews with sunflower seeds and swap almond milk for organic soy milk.
In a spacious pot, combine the sauce with the added richness of coconut oil or organic butter, complemented by the concentrated flavors of sundried tomatoes, the subtle warmth of red pepper, and the burst of nutrients from fresh spinach. Cook for five minutes over medium heat, ensuring the mixture is heated through and the spinach has reached a tender, wilted consistency.
Combine cooked pasta with the sauce, then drain any excess liquid. Combine thoroughly, ensuring even heating over a period of approximately three minutes.
Savor the steaming hot pasta fresh from the pot for an unparalleled culinary experience.