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Creamy Alfredo with Sugar Snap Peas

Serves 4

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    Creamy Alfredo with Sugar Snap Peas

    Fettuccine noodles laced with Parmesan and butter have been a fixture in Italian cuisine since 1914. Over the years, this dish became popular in America and increasingly rich with the addition of cream and eggs. Today, there’s a reversal stirring as people search for plant alternatives to rich, creamy dishes without compromising flavor. Enter this dish! The silky-smooth tofu sauce coupled with garlic and cashew cheese is a delicious vegan alternative with the rich essence of traditional alfredo pasta.

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    Creamy Alfredo with Sugar Snap Peas

    Ingredients

    • 1/4 cup raw cashews or macadamia nuts, soaked
    • 7 Tbsp nutritional yeast, divided
    • 1/2 tsp sea salt, plus extra to taste
    • 3 large garlic cloves, divided
    • 3 Tbsp grapeseed or extra-virgin olive oil
    • 2 large shallots, minced
    • 1/2 cup almond or other nondairy milk
    • 3/4 cup soft tofu
    • Juice and finely grated peel of 1 lemon
    • 1/4 tsp freshly ground black pepper
    • 3/4 lb vegan pasta noodles such as spaghettini, fettuccine, or rotini
    • 1/2 cup sugar snap peas, trimmed
    • 1/4 cup sweet peas, fresh or frozen, thawed
    • 1/4 cup minced parsley
    • 2 Tbsp minced fresh basil
    • Crushed dried chilies (optional)

    Nutrition

    Per serving:

    • calories509
    • protein16g
    • fat16g
    • carbs75g
      • sugar7g
      • fiber4g
    • sodium319mg

    Directions

    01

    1. Soak nuts in cold water for at least 2 hours or up to 8 hours. Rinse and drain.
    2. To make vegan parmesan, in food processor, combine soaked nuts, 3 Tbsp nutritional yeast, salt, and 1 smashed and minced garlic clove. Whirl until coarse crumbs form. Transfer to airtight container and refrigerate until ready to use. Can be refrigerated for a couple of days.
    3. In large frying pan, heat oil. Add shallots and 2 smashed and minced garlic cloves and sauté over medium heat until soft. Transfer to high-speed blender along with milk, tofu, 4 Tbsp nutritional yeast, lemon juice, and pepper. Whirl at high speed until smooth and creamy. Set aside.
    4. In large saucepan of boiling salted water, cook pasta just until al dente, about 8 minutes. About 1 minute before finishing boiling pasta, add snap peas and sweet peas. Return to a boil, then immediately remove from heat. Drain pasta and peas, reserving 1/2 cup liquid. Return pasta and peas to pan and stir in creamy tofu sauce. Add a little of the reserved hot water if needed for more creaminess. Add a little more salt, to taste, if you wish.
    5. Serve in heated bowls and sprinkle with vegan parmesan, grated lemon peel, minced parsley, and basil. Add crushed chilies if you wish.
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