Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.
But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I’m not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to “cradle” the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn’t miss the cheese and I don’t think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.
|Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta|
|Recipe by Lisa Turner
Published on October 16, 2016
Fresh cooked pasta and roasted Brussels sprouts tossed in a rich and creamy vegan “Alfredo” sauce
Makes 4 servings
I’m sharing this recipe with Jacqueline’s Meat Free Mondays, Eat your Greens, co-hosted by The Veg Hog and Allotment to Kitchen, and also Pasta Please, jointly managed by Tinned Tomatoes and Thinly Spread.