Rigatoni Alfredo with Green Vegetables
Ingredients
- 1/2 cup of cashews
- 1 cup unsweetened plant milk *
- 2 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1/2 tbsp onion and garlic powder each
- 1/2 tbsp dried basil
- 1 tsp of sea salt (or to taste)
- 1-2 cups of pasta water
- 1 tbsp white miso paste
- 1/2 cup peas (frozen)
- 1 1lbs bag pasta of choice
- makes 4 servings)
- fresh basil
- freshly ground black pepper
- i like using creamy oat or soy milk
Preparation
If you’re using dried beans like I am, just rinse the beans and add them to a pressure cooker along with the cashews and filtered water and cook everything on manual setting for 30 minutes. No soaking needed
If you’re using canned or previously cooked beans, rinse them well and add them to a blender with the remaining sauce ingredients. Quick soak cashews with hot water for about 15 prior to blending
Cook pasta of choice according to package directions and add broccoli florets to the pot a few minutes before pasta is al dente. At the very end add peas and spinach
Drain and make sure to reserve 1 to 2 cups of pasta water for the sauce. For a thinner sauce use up to 2 cups, for a thicker sauce use less water
Mix together hot pasta, broccoli, peas, spinach with the creamy sauce, top with some fresh basil and enjoy