Vegan Pasta Alfredo with Sweet Potato Noodles
Servings: 4
Calories: 236kcal
Ingredients
- 2 sweet potatoes spiralized into ribbons
For Alfredo Sauce:
- 2 cups low-sodium vegetable broth
- 1/2 cup raw cashews soaked overnight and drained
- 2 teaspoons apple cider vinegar
- 2 tablespoons nutritional yeast
- 2 tablespoons brown rice flour
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 bag frozen mixed vegetables
- 1/2 cup parsley chopped, for serving
Instructions
- Combine all the sauce ingredients in a blender. Blend until very smooth. It will be runny and will thicken up while cooking.
- Add the sauce to a large pan over high heat. Mix in the frozen vegetables. Once it starts bubbling all over, reduce the heat to medium-low and cook 3-4 minutes whisking continually until thickened, otherwise the flour will clump. Make sure not to overcook the sauce, because it will thicken up a lot as it's cooking.
- If you don't like the flavor or texture of raw sweet potato, saute the sweet potato ribbons for a couple of minutes in a pan with a 1/4 cup or so of water. Divide in pasta bowls, add the sauce and serve sprinkled with chopped parsley.
Nutrition
Calories: 236kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 1128mg | Potassium: 615mg | Fiber: 7g | Sugar: 5g | Vitamin A: 13695IU | Vitamin C: 18.9mg | Calcium: 62mg | Iron: 3.1mg
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