Vegan Fettuccine Alfredo with Sun-Dried Tomatoes
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
673 kcal
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Course
Main Course, Lunch, Dinner
Vegan Fettuccine Alfredo with Sun-Dried Tomatoes
Description
Vegan Fettuccine Alfredo with Sun-Dried Tomatoes features a creamy sauce made from cashews soaked overnight or briefly in warm water and blended with nutritional yeast for a cheesy flavor. Onions and garlic are sautéed until softened, then sun-dried tomatoes are added to deepen the sauce's taste and texture. The cashew cream is mixed in and gently reduced to thicken.
The final sauce is smooth and coats fettuccine noodles well, providing a mildly tangy, rich mouthfeel from the cashews and umami notes from the yeast and tomatoes. Salt and pepper balance the flavors.
Combining the sauce with cooked pasta and a little reserved pasta water helps adjust consistency before serving, making it a versatile dish suitable for vegan meals or dairy-free options when a creamy pasta sauce is desired.
Ingredients
- 400 g Fettuccine pasta
- 150 g cashews soaked overnight
- 400 ml water
- 2 tablespoon yeast flakes
- 1 onion finely chopped, small
- 3 garlic finely chopped, cloves
- ¾ cup sun-dried tomatoes thinly sliced
- salt to taste
- black pepper to taste
- basil a handful
Instructions
- Pre-soak the cashews by leaving them overnight in room temperature water or in warm water for at least 20 minutes.
- Cook the pasta following the packet instructions. Save some pasta water to add at the end.
- Prepare the cashew cream. Drain the water from the cashews and rinse with some cold water. Transfer them into a blender and add 400ml of water and the nutritional yeast. Blend for a couple of minutes until you have a smooth consistency.
- Heat some oil in a pan or pot to medium heat and add the onion. When it starts to soften, add the garlic and stir to combine the ingredients.
- After 2-3 minutes, add the sun-dried tomatoes. Keep cooking for another 2-3 minutes and then add the cashew cream. Turn the heat down to low and let the sauce reduce for a couple of minutes. The sauce will thicken fast, so remove it from the heat when it reduces to the perfect consistency. Add salt and pepper to taste.
- Add the cooked pasta into the sauce and adjust by adding a bit of pasta water to get the perfect creamy pasta.
- Garnish with some finely chopped fresh basil on the top, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 99g | 33% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 83mg | 3% |
| Potassium | 1322mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 85mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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