Not only is this vegan recipe delicious but it is also so easy to make and even tastes better the next day! Serve with a salad with a nice citrus dressing.
Ingredients
3 cups Soy Milky Lite
1 cup cashews
1/2 cup nutritional yeast
1 tablespoon dijon mustard
Big pinch sea salt & freshly cracked black pepper
2 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon tahini
1 teaspoon smoked paprika
500g pasta of choice
1 tablespoon oil
1 onion, diced
2 cups sliced mushrooms
2 big handfuls baby spinach
Method
Add the soymilk, cashews, nutritional yeast, mustard, salt, pepper, garlic, lemon juice, tahini and smoked paprika into the bowl of a food processor or blender and process until smooth and creamy. Set aside
Cook pasta following packet instructions. Drain pasta, reserving 1 cup of the cooking water
In a fry pan on high heat, add the oil and onion and cook until transparent. Add sliced mushrooms and cook until they have softened. Pour in the alfredo sauce and stir until heated through
Transfer cooked pasta and 1/2 cup of the hot starchy water to the pan. Use as much of the cooking water to help to thin out the sauce. Add the baby spinach and stir until the sauce has heated through and the baby spinach has wilted. Serve immediately with extra salt and pepper
