Fettuccine Alfredo with Roasted Veggies (Plant Pure Nation)

Ingredients:

1 pound fettuccine pasta (brown rice or whole wheat)
3/4 cup raw cashews
1 cup hot water
1 cup nondairy milk (I used soy unsweetened)
2 tsp. lemon juice
4 garlic cloves (I think I used 6!  Love garlic!)
3 Tbls nutritional yeast flakes
1/2 tsp. sea salt
1/2 tsp. black pepper
1/8 tsp. nutmeg
2 tsp. Dijon mustard
1 red bell pepper, seeded and sliced
1 red onion, sliced
1 pound asparagus, ends trimmed
10 cherry tomatoes, halved
2 tsp. lemon pepper seasoning

Instructions:

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

Cook the pasta according to the package directions.

Place the cashew, water, milk, lemon juice, garlic, nutritional yeast, salt, pepper, nutmeg and Dijon info a Vitamix or other high-powered blender and blend for 1-2 minutes.  The texture whould be smooth and creamy.  If you don't have a high speed blender you will need to soak your cashews over night until soft.

Transfer to a saucepan and cook over medium heat for 5-10 minutes, stirring until completely thickened.

Place the bell pepper, onion, asparagus, and cherry tomatoes on the prepared baking sheet, add the lemon-pepper seasoning, toss to coat and roast in the oven for 20-25 minutes or until vegetables are tender.

Serve the pasta with the Alfredo sauce and top with the roasted vegetables.

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