20-Minute Alfredo
Ingredients
- 1 (14-oz) bag pasta of choice
- 2 cups low-sodium vegetable broth
- ½ cup raw, unsalted cashews (see Recipe Notes)
- 2 tsp apple cider vinegar
- 2 Tbsp nutritional yeast
- 2 Tbsp brown rice flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp sea salt
- ¼ tsp pepper
- Optional: any veggies you may want to add
Instructions
- Bring a large pot of salted water to boil and cook the pasta according to its package instructions.
- While waiting on the water to come to a boil, make the Alfredo sauce. Add all of the remaining ingredients to a powerful blender or a food processor (if using soaked cashews) and process until 100% smooth, scraping the sides as needed.
- Add the sauce to a large pan over high heat. Bring to a simmer and then immediately turn to medium-low heat. Whisk continually and cook 3-4 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it.
- Drain the pasta and serve desired amounts of sauce on top with optional veggies. Peas, carrots and broccoli all go well.
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