Impress your partner with this healthier version of Alfredo sauce atop your favorite size, shape and color of pasta. Leaving out the dairy makes for a much lighter and more summer-friendly dish anyway!
The cashews in this recipe should be softened ahead of time, either by soaking them for 4 to 8 hours if you can or boiling for 10 to 15 minutes if you don’t have the time. Higher-powered blenders do a better job of creating the creamy consistency you’re looking for. Hemp seeds are a nut-free alternative that don’t need any prior prep.
Vegan Alfredo sauce:
- 1-2 tbs Olive oil
- 1/2 White onion
- 4 lg Garlic cloves
- 1/2 cup Cashews, raw; soaked
- 1 cup Veggie broth (or water and bouillon)
- 2 tbs Nutritional yeast
- 1/2 tbs White miso paste
- 1/2 tsp Salt
- 1/8 tsp Nutmeg
- 5 oz Dry pasta, cooked to package directions
- 1 cup Peas, fresh peas (or frozen), or sub snow peas or steamed broccoli
- 8 oz Mushrooms, sautéed, or try smoked mushrooms
- Garnish with pepper, chili flakes, lemon zest, Italian parsley
- Preheat oven to 400°F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring it to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir. Set aside at room temperature for 1 hour or refrigerate overnight to allow the flavors to blend.
- If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Serves 6 | Prep Time 20 min