Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
34
High
Nutrition per serving
Calories668.9 kcal (33%)
Total Fat25.4 g (36%)
Carbs87.1 g (33%)
Sugars12.2 g (14%)
Protein27.7 g (55%)
Sodium1034.5 mg (52%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tablespoonsolive oil
0.5white onion
4garlic cloves
fat
½ cupraw cashews
or hemp seeds
1 cupveggie broth
or 1 cup water and boulllion
2 tablespoonsnutritional yeast
½ teaspoonwhite miso paste
½ teaspoonsalt
⅛ teaspoonnutmeg
5 ouncesdry pasta
cooked to package directions
1 cupfresh peas
or frozen, or sub snow peas or steamed broccoli
8 ouncesmushrooms
sauteed, or try smoked mushrooms!
Instructions
Step 1
Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
Step 2
Make Alfredo Sauce: Heat oil over med low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.
Step 3
Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoniong with salt.
Step 4
Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
Step 5
Divide among two bowls.
Step 6
Garnish with lemon zest, pepper, chili flakes and chopped parsley.
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