1–2 tablespoons olive oil
1/2 white onion
1 garlic clove
1/2 cup raw cashews, soaked
1 cup veggie broth (or 1 cup water and vegan bouillon)
2 Tbsp NOOCH IT! Cashew Grated Cheeze
1/2 tsp white miso paste
1/4 tsp salt
1/8 tsp nutmeg
5 ounces dry pasta, cooked to package directions
1 cup fresh snow peas or steamed broccoli (or frozen, or sub snow peas or steamed broccoli)
8 ounces baby Bella mushrooms, sautéed (Substitute white button mushrooms if desired)
Garnish: pepper, chili flakes, and NOOCH IT!
Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen snow peas, feel free to add to the pasta water, during the last minute of cooking.
Alfredo Sauce: Heat oil over med low heat, sauté onion and garlic until tender and golden. Place in a blender along with cashews, veggie broth, NOOCH IT!, miso, salt, nutmeg. Blend until creamy and smooth.
Sauté the mushrooms by heating olive oil in a skillet over medium heat. Add mushrooms and sauté 6-7 minutes, until golden and tender, seasoning with salt.
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).
Divide among two bowls, garnish with lemon zest, pepper, chili flakes and chopped parsley.