Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Pasta Alfredo

Sometimes it just has to be quick. And after such a full day, pasta is always my first choice. Pasta Alfredo is my absolute go-to recipe when it has to be quick. Put some pasta in the pot, stir the sauce and you’re done! A lightning dish with fewer ingredients.

The combination of garlic, lemon, and cashew butter makes this recipe that much more special. The roasted garlic really adds flavor, the lemon adds a little zing and the cashew butter makes the pasta extra creamy!!

This recipe is:

  • Super fast
  • a classic for all pasta lovers
  • perfect for kids and adults
  • vegan and purely plant-based
  • a happy recipe
  • from few ingredients

Makes 4 servings

Preparation time: 15 minutes

Instructions:

Cook the pasta in plenty of salted water according to the package instructions.

Finely dice the garlic, and lightly brown it in the pan with margarine until you get the fragrance. Be careful not to let the garlic get too dark, otherwise, it will taste bitter.

Add the cashew butter and water, and stir until the mixture thickens and becomes creamy. Season to taste, and then add the Parmesan and yeast flakes and stir them well. Set aside some parmesan for decoration.

Drain the pasta and add it to the sauce with a little pasta water. Toss once and serve hot. A creamy treat!

Pasta Alfredo

STINA SPIEGELBERG
Pasta Alfredo is my absolute go-to recipe when it has to be quick. The combination of garlic, lemon, and cashew butter makes this recipe that much more special. The roasted garlic really adds flavor, the lemon adds a little zing and the cashew butter makes the pasta extra creamy!!
Prep time 15 mins
Course Easy Peasy, Italian, Main Course, Pasta
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 500 g Pasta
  • 2 cloves Garlic
  • 50 g Margarine
  • 2 Tbsp Cashew butter heaped
  • 400 mL Water
  • ½ tsp Black pepper
  • Grated nutmeg
  • 100 g Vegan Parmesan
  • 2 tbsp Yeast flakes

Instructions
 

  • Cook the pasta in plenty of salted water according to the package instructions.
  • Finely dice the garlic, and lightly brown it in the pan with margarine until you get the fragrance. Be careful not to let the garlic get too dark, otherwise, it will taste bitter.
  • Add the cashew butter and water, and stir until the mixture thickens and becomes creamy.
  • Season to taste, and then add the Parmesan and yeast flakes and stir them well. Set aside some parmesan for decoration.
  • Drain the pasta and add it to the sauce with a little pasta water. Toss once and serve hot. A creamy treat!
Keyword Italian Pasta, PASTA, vegan
EASY PASTA ALFREDO

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