Vegan Fettuccine Alfredo Primavera

My daughter requested this for supper tonight. I had planned on making veggie burgers, but I often let the family members choose what they want. So, tonight, I will be sharing this super fast and easy recipe. How fast? Well, in the time it takes to cook the pasta, all you'll have left to do is throw it all together, set the table, and eat.

Are you ready?

Go!

Step 1: Get a cup of cashews and cover them with water. Let them soak until you are ready for them. If you can soak them in advance, that's the best (2 hrs) but the time you need to prep the rest is acceptable as well.

Step 2: Get your pasta cooking. Fettuccine, linguine or of you're looking for a more raw version, you can use zucchini, carrot or even sweet potato noodles. Simply spiralize them and set aside.

Step 3: Prepare your veggies of choice. Here are what I usually use, but get creative and pick whatever you have on hand or what you feel like eating. I put them all in a bowl and set aside until I need them.

2 carrots -finely shredded,

1 zucchini -coarsely shredded, 

1 red pepper -diced into small pieces,

1 cup frozen peas,

3 thinly sliced scallions (shallots or green onions),

1 cup of broccoli florets, chopped. ( I didn't have any this time)

Step 4: cashew cream sauce

Rinse and drain your cashews,

place in a high-powered blender or Nutri bullet Rx 

add 2 1/2 - 3 cups water

2 cloves of garlic

1 cube of veggie broth (or equivalent)

salt and pepper to taste

Blend the cashews and other ingredients until no pieces are left. Pour into a large pot and heat slowly. You want to bring this to a boil, stirring often so that it doesn't stick. It thickens quite quickly. 

Once it is as thick as you want it, add the veggies into the pot, and remove from heat. Stir the vegetables into the sauce, coating well, and then add the pasta to the pot. 

That's it. I don't cook the vegetables, they soften in the hot sauce and that's just fine for us. They are not crunchy so no one has noticed that they weren't really cooked.

My daughter has made this using a can of full-fat coconut milk to replace a cup of the water. I prefer the more neutral cashew taste, which was good tonight since we had coconut milk ice cream for dessert.