Pasta Alfredo
Introduction
This is one of the most spot-on recipes Iโve ever made. In my opinion, this is a dead-ringer for dairy-based alfredo. You can use whatever pasta youโd like. Boiling the cashews and Brazil nuts makes them very soft, which allows them to be blended into a creamy sauce without leaving tiny crunchy pieces.
Total Time: 1 to 1ยผ hours
Ingredients
3ย ย lbs. pasta
4ย ย cupsย cream
1ย ย ย cup raw cashews
4ย ย Brazil nuts
ยฝย ย cupย butter
2ย ย Tbsp. garlic (about 4 cloves)
1ย ย tsp. salt
ยฝย ย tsp. black pepper
4ย ย large, fresh basil leaves
Instructions
โข Boil the cashews and Brazil nuts in plenty of water for 45 minutes. Drain when done.
โข In a medium pot, simmer the cream, butter, garlic, salt, and pepper for about 10 minutes.
โข While the cream is simmering, start to cook the pasta according to package instructions.
โข Add the cream mixture to a blender along with the nuts and basil leaves. Blend until smooth and creamy. (this will be about 6 cups; make sure your blender is large enough. If not, split up into batches. Also, make sure to hold the lid; hot liquids like to explode from blenders.)
โข Return the sauce to the pot and continue to simmer for another 10 minutes or so.
โข Plate the pasta and cover with the sauce.
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