Vegan Alfredo Pasta with Peas

Name: Vegan Alfredo Pasta with Peas
Cuisine: Italian
Ingredients: 1 cup yellow onion, thinly sliced; 3 tsp of avocado oil; 1 can great northern beans; 1 tsp rosemary, minced; 5 cups cauliflower florets; 2-3 cloves garlic, minced; ¼ cup vegetable broth; ¾ cup cashew milk; 1 tsp coconut aminos; ½ tsp oregano; ¼ tsp garlic powder; ¼ tsp nutmeg; Salt and pepper to taste; ½ cup frozen peas

3 steps

EASY WHOLE FOOD PLANT BASED RECIPES

Updated at: Mon, 13 Jan 2025 06:37:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories962.7 kcal (48%)

Total Fat19.7 g (28%)

Carbs158.2 g (61%)

Sugars43.2 g (48%)

Protein50.7 g (101%)

Sodium3081.7 mg (154%)

Fiber42.8 g (153%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupyellow onion

thinly sliced

3 tspavocado oil

1can great northern beans

1 tsprosemary

minced

5 cupscauliflower florets

2cloves garlic

minced

¼ cupvegetable broth

¾ cupcashew milk

1 tspcoconut aminos

½ tsporegano

¼ tspgarlic powder

¼ tspnutmeg

Instructions

Step 1

In a sauté pan, sauté the onion with 3 tsp of avocado oil for about 5 mins on medium heat. Then add in the cauliflower, veggie broth, rosemary, oregano, garlic powder, sea salt, pepper. Continue to sauté on medium for about 20 mins or until tender. Add in great northern beans, sauté for 10 mins then add in cashew milk, (can sub soy or hemp milk if nut free) coconut aminos and nutmeg and mix for about a min. Purée with immersion blender or into a blender.

Step 2

Into a separate sauté pan add frozen peas, a touch of sea salt and drizzle of avocado oil (optional)

Step 3

Pair with spaghetti or pasta of choice and enjoy!

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