1(8oz) bag Al Dente Pure and Simple Lentil + Brown Rice pasta
¼cupnutritional yeast
2tspsdijon mustard
4garlic clovesminced
healthy pinch salt and pepper
version one: sweet potato & peas // ingredients:
1tbspolive oil
1medium sweet potatopeeled and diced
½tsppaprika
healthy pinch salt and pepper
1(15oz) can sweet green peasdrained
[serves 4 // added time: 20 min]
version two: sauteed shallots & mushrooms // ingredients:
2tbspsolive oil
2shallotspeeled and thinly sliced
healthy pinch salt and pepper
16ozsliced baby bella mushrooms
½tspdried oregano
[serves 4 // added time: 15 minutes]
version three: roasted broccoli & lemon zest // ingredients:
1head broccolisliced into mini florets
2tbspsolive oil
½tspgarlic powder
healthy pinch salt and pepper
1lemonzested
[serves 4 // added time: 40 min]
Instructions
Combine cashews and boiling water in a medium bowl then let sit about 15 minutes or until cashews are starting to soften.
Meanwhile, cook your Al Dente pasta according to the package instructions.
After the 15 minutes, combine cashews and water from the bowl in step one along with nutritional yeast, dijon, garlic, salt and pepper in a high-speed blender then pulse until extra smooth.
Drain pasta then place it back in the pot. Add the vegan alfredo sauce from step three and stir until the pasta is well coated.
Enjoy plain or make one of our three versions below!
version one: sweet potato & peas // directions:
Heat olive oil in a large skillet over medium heat. Once oil is hot, add the diced sweet potatoes, paprika, salt, and pepper. Toss to coat then cover and let sweet potatoes cook until soft, about 8-10 minutes, stirring occasionally.
Remove the lid, stir in the peas, then cover and let cook for an additional 1-2 minutes.
Remove skillet from heat then transfer the sweet potatoes and peas to the pot with the vegan alfredo pasta from above. Stir until everything is evenly distributed then serve!
version two: sautéed shallots & mushrooms // directions:
Heat olive oil in a large skillet over medium heat. Once oil is hot, add the sliced shallots, salt, and pepper. Toss to coat then sauté until fragrant and starting to soften, about 2-3 minutes.
Mix in the sliced mushrooms and dried oregano then let cook until soft, about 6-8 minutes, stirring occasionally.
Remove skillet from heat then transfer the shallots and mushrooms to the pot with the vegan alfredo pasta from above. Stir until everything is evenly distributed then serve!
version three: roasted broccoli & lemon zest //directions:
Preheat the oven to 400F. Line a baking sheets with parchment paper.
Combine broccoli florets, olive oil, salt, and pepper on the prepared baking sheet then toss to coat. Roast in the oven until broccoli is starting to turn crispy, about 30-35 minutes, tossing halfway through.
Remove the broccoli from the oven then sprinkle lemon zest over top. Transfer the roasted broccoli to the pot with the vegan alfredo pasta from above. Stir until everything is evenly distributed then serve!