Vegan Parsley Alfredo Linguine
This green sauce is flavorful and creamy, and pairs well with your favorite pasta (I've used linguine here!). Substitute gluten-free pasta for a gluten-free meal!
Servings: 8 servings
Equipment
- blender
Ingredients
- 8 servings your favorite pasta
- 1 cup cashews
- 1 cup frozen peas
- ½ cup water
- ¼ cup vegan butter melted
- 4 tbsp canned coconut milk unsweetened
- 2 tbsp parsley leaves
- ½ tbsp fresh thyme
- ¼ tsp oregano
- salt and pepper to taste
Instructions
- In a large pot, bring water to a boil and cook your pasta according to package directions. Salt the water well after it starts to boil. Set aside when done.
- In a small pot, bring the cashews to a boil with water (not the ½ cup of water). Let boil for 15 minutes and then drain well.
- In another pot (you can also reuse the pot you made the cashews in), bring water to a boil and add the frozen peas. When the water begins to simmer again, remove from heat and drain the peas. Set the peas aside.
- While the cashews are boiling, add all of the other ingredients to a blender (not the pasta or peas).
- When the cashews are done, add them to the blender and blend until everything is fully incorporated, smooth, and creamy. Adjust the salt and pepper as desired to taste.
- In a large bowl, mix together the green alfredo sauce, the pasta, and the peas. Serve warm.
Notes
If using less pasta, you can reserve the remaining sauce in the fridge in an airtight container for 3-4 days. It will solidify in the fridge, but will loosen if it gets heated. I recommend adding to very hot pasta and mixing well. You can also reheat it in the microwave in 10 second intervals, stirring before returning to the microwave.