Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Vegan Fettuccine Alfredo
with zucchini noodles / broccoli / peas

Active: 40 Total: 40

Cashew cream sauce and zucchini noodles make this a pasta-inspired meal that's both vegan and paleo-friendly. You'll get plenty of green vegetables out of the deal too!
Smarts #1: If you have a high-speed blender, the raw cashews should easily blend into a smooth cream. If using a regular blender or food processor, soak them in water for 4 hours to soften. Drain well before using.

Cuisines

Ingredients

Metric
Servings:
4
Vegan Alfredo Sauce:
  • Cashews, raw - 1 cup
  • Tahini - 2 Tbsp
  • Garlic - 2 cloves , peeled
  • Water - 1/2 cup , plus more as needed
  • Oil, olive - 2 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Lemon juice - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Vegan Fettuccine Alfredo:
  • Broccoli florets - 10 oz , finely chopped
  • Zucchini - 12 oz , turned into noodles with a spiralizer or peeler or chopped
  • Peas, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Red pepper flakes (opt) - for serving
  • Black pepper - for serving

Prep

  1. Make cashew cream sauce - (See note about soaking cashews ahead of time if not using a high powered blender.) Combine cashews, tahini, garlic cloves, water, olive oil, aminos, lemon juice, salt, and black pepper (portion for cashew cream) in a blender. Blend until smooth and creamy, adding more water as needed. Taste and add more salt if needed. (Can be done up to 5 days ahead)

  2. Broccoli - Chop into florets (Can be done up to 5 days ahead)

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)

  4. Peas - Defrost and drain.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and steam in the microwave until tender, 3 to 4 minutes. Set aside.

  2. If cashew sauce was made ahead, reheat in the microwave until warm. Stir well. 

  3. Heat a nonstick pan over medium heat. Add cooking oil and then zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 5 to 6 minutes for zucchini cubes. 

  4. Fold broccoli and peas into zucchini. Transfer to a serving plate and drizzle cashew sauce over top. Finish with red pepper flakes and black pepper. Enjoy!


Reviews

Ratings


0 reviews