Vegan Fettuccine Alfredo
with zucchini noodles / broccoli / peas
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! This meal was last featured in 2022.
Smarts: 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.
- 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
- 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
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 sauce) 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)
Broccoli - Chop into florets (Can be done up to 5 days ahead)
Peas - Defrost and drain.
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.
If cashew sauce was made ahead, reheat in the microwave until warm. Stir well.
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.
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!