Green Pasta with Roasted Garlic Alfredo
Ingredients
Sauce
- 1/2 block organic firm tofu
- 1/2 cup cashews
- 1/2 cup unsweetened oat milk
- 4-5 garlic cloves
- 1/2 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons apple cider vinegar
- 3/4 cup pasta water
- Salt to taste
Additional
- Spaghetti or pasta of choice
- Zucchini noodles
- Fresh baby spinach
- Fresh baby kale
- Fresh basil
Preparation
Soak cashews with some hot water.
Prepare spaghetti or pasta of choice and reserve some pasta water before draining.
Spiralize zucchini to make zoodles and set aside.
Heat olive oil and roast garlic cloves until lightly browned.
Add all sauce ingredients to a blender and blend until smooth.
Pour the sauce into a pan or pot, bring to a simmer, then add greens, pasta, and zoodles and combine.
Top with fresh basil and enjoy.
Notes
This recipe yields enough sauce for 2 medium zucchini and half a package of spaghetti.
